How to Make Blackberry Rosemary Corn Muffins

I have a favorite Italian polenta cake recipe from the region in Tuscany where my family originates. I tweaked it a little and came up with a great muffin for any time.

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How to Make Blackberry Rosemary Corn Muffins Recipe
16 Steps
Ingredients
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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.

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...

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...

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3
2 large eggs...

2 large eggs...

4
1 egg yolk

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.

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.

Finely chop 3 sprigs of fresh rosemary.

7
Add the chopped rosemary to the batter. Mix it in well.

Add the chopped rosemary to the batter. Mix it in well.

8
Add the fresh berries to the batter...

Add the fresh berries to the batter...

9
Fold them in carefully so you don't mash them.

Fold them in carefully so you don't mash them.

10
Place paper muffin cups into a muffin tray.

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

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.

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.

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.

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!

Take the muffins out of the pan and let them cool on a baking sheet. Serve them up and enjoy!

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