Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rosemary Buttermilk Muffins Recipe
    Lost? Site Map

    Rosemary Buttermilk Muffins

    Rosemary Buttermilk Muffins. Photo by Karen67

    1/1 Photo of Rosemary Buttermilk Muffins

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Norahs Girl's Note:

    These savoury Muffins go well with soup.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Yield:

    Muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400F degrees (200c).
    2. 2
      Spray 12 muffin cups.
    3. 3
      In a large bowl, sift together flour, sugar, baking powder, baking soda, salt Stir in crushed rosemary.
    4. 4
      Make a well in center of dry ingrediants; set aside.
    5. 5
      In a medium bowl, whisk melted butter with the buttermilk and grated onion; beat thoroughly.
    6. 6
      Pour into well of dry ingredients, stirring only until the flour is moistened.
    7. 7
      Spoon batter into muffins cups.
    8. 8
      Sprinkle tops with cheese.
    9. 9
      Bake 15 minutes or until tops are golden brown.
    10. 10
      Cool on wire rack.
    11. 11
      Serve warm.

    Ratings & Reviews:

    • on September 10, 2001

      35

    • on November 18, 2010

      45

      These had a nice flavor and were best when served warm. The left-overs were not as appealing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2007

      55

      Yum! DH and I really enjoyed these. I made a number of changes, though: I used 1 cup ww flour, 1/3 c melted Smart Balance, upped the rosemary to 1 1/2 t, and forgot the parmesan LOL! I also used powdered buttermilk and fresh cut chives (needed to use them up). These were very tender muffins, and tasted great with lentil soup. Thanks for posting a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

    Advertisement

    Nutritional Facts for Rosemary Buttermilk Muffins

    Serving Size: 1 (685 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 165.3
     
    Calories from Fat 74
    45%
    Total Fat 8.3 g
    12%
    Saturated Fat 5.1 g
    25%
    Cholesterol 21.8 mg
    7%
    Sodium 262.6 mg
    10%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 0.6 g
    2%
    Sugars 3.2 g
    12%
    Protein 3.2 g
    6%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites