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Rosemary Buttermilk Muffins
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from the Palace Cafe in Santa Barbara, CA



  • 2-1/4 cups (525 ml) flour
  • 2 tsp (10 ml) ground fresh rosemary or 1 tsp (5 ml) dried rosemary
  • 2 tbsp (30 ml) sugar
  • 3/4 tsp (4 ml) salt
  • 2 tbsp (30 ml) plus 1 tsp (5 ml) baking powder
  • 1/2 cup (125 ml) plus 1 tbsp (15 ml) shortening
  • 1-1/4 cups (300 ml) buttermilk
  • melted butter
  • Combine flour, rosemary, sugar, salt and baking powder; mix well.
  • Cut in shortening until mixture is crumbly.
  • Add buttermilk and mix just until ingredients are moistened.
  • Scoop batter into 12 greased muffin tins and brush with melted butter.
  • Bake at 400 degrees (200 C.) 10 to 15 minutes or until golden brown.
  • Serve warm.
I finally found this and wanted to share it! It's a family favorite. Savory muffins to go with soups, stews or even thanksgiving dinner!

For crunchier texture substitute 1/2 cup cornmeal and 1 t. gluten for 1/2 c. of the flour.

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