- 1
-
Preheat the oven to 350 degrees. In a large mixing bowl add: 1 stick of unsalted butter 1 cup of sugar Cream the butter and sugar together with an electric beater.
- 2
-
When it's nice and fluffy add in: 1 cup of fine cornmeal flour, 3/4 cup of all purpose flour, 3/4 tsp of salt,1 tsp of baking powder...
- 3
-
2 large eggs...
- 4
-
1 egg yolk
- 5
-
Add in the milk. Beat the cake batter with an electric beater on the high setting for about 3 minutes. It will turn yellow.
- 6
-
Finely chop 3 sprigs of fresh rosemary.
- 7
-
Add the chopped rosemary to the batter. Mix it in well.
- 8
-
Add the fresh berries to the batter...
- 9
-
Fold them in carefully so you don't mash them.
- 10
-
Place paper muffin cups into a muffin tray.
- 11
-
Fill the muffin cups part way, the muffins will rise. Pop the muffins into the center of the oven and bake them for 40 minutes. While the muffins are baking: Chop more rosemary until you have 1/3 cup
- 12
-
Add it to a small pan along with 3/4 cup of water and 3/4 cup of sugar. Stir everything together well on medium heat until it comes to a simmer.Turn the heat down, and simmer for 10 minutes.
- 13
-
Strain the mixture through a sieve and pour it into a measuring cup. Set it aside.
- 14
-
Take the muffins out of the oven, when they're firm and golden.
- 15
-
Brush the tops with the rosemary syrup. Let the syrup soak in and then brush them again.
- 16
-
Take the muffins out of the pan and let them cool on a baking sheet. Serve them up and enjoy!
Ingredients
3 | Sprigs of fresh rosemary |
⅓ | Cups Chopped rosemary |
1 | Stick unsalted butter |
2 | Whole eggs |
1 | Egg yolk |
1 | Cup Fine cornmeal flour |
¾ | Cups Flour |
1 | Teaspoon Baking powder |
¾ | Teaspoons Salt |
⅔ | Cups Whole milk |
1 | Pint Fresh blackberries |
¾ | Cups Water |
¾ | Cups Sugar |
1 | Tablespoon Lemon juice |