How to Make Blackberry Rosemary Corn Muffins

by Kathy Gori

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.

Supplies

  • 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
  • Instructions

    Step 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.

    Step 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...

    Step 3

    2 large eggs...

    Step 4

    1 egg yolk

    Step 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.

    Step 6

    Finely chop 3 sprigs of fresh rosemary.

    Step 7

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

    Step 8

    Add the fresh berries to the batter...

    Step 9

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

    Step 10

    Place paper muffin cups into a muffin tray.

    Step 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

    Step 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.

    Step 13

    Strain the mixture through a sieve and pour it into a measuring cup. Set it aside.

    Step 14

    Take the muffins out of the oven, when they're firm and golden.

    Step 15

    Brush the tops with the rosemary syrup. Let the syrup soak in and then brush them again.

    Step 16

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