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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.
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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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2 large eggs...
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1 egg yolk
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Add in the milk. Beat the cake batter with an electric beater on the high setting for about 3 minutes. It will turn yellow.
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Finely chop 3 sprigs of fresh rosemary.
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Add the chopped rosemary to the batter. Mix it in well.
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Add the fresh berries to the batter...
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Fold them in carefully so you don't mash them.
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Place paper muffin cups into a muffin tray.
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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
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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.
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Strain the mixture through a sieve and pour it into a measuring cup. Set it aside.
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Take the muffins out of the oven, when they're firm and golden.
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Brush the tops with the rosemary syrup. Let the syrup soak in and then brush them again.
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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 |