These had a nice flavor and were best when served warm. The left-overs were not as appealing.
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!
This recipe is pretty good, but were much too buttery for me. I also love rosemary and thought the flavor was too mild. Still, everyone else at dinner seemed to like them. I would cut the butter in half next time and add much more rosemary. I didn't add any salt since it wasn't listed in the ingredients (even though it is listed in line 3 of the directions), and I thought it was fine without it.
Just made these delightful muffins, but noted a discrepancy; no salt is listed in the ingredient list, but it is called for in the first step of the directions. I added 1 tsp., could maybe use a little less. Did others make these without the salt all together? Regardless, these are mmmmmm-tasty! Also, I used fresh rosemary since I had it in the garden yet, minced very fine. Will make these again soon!
These muffins are great! I served them with a turkey soup and they were the perfect addition. Everyone (all 14 of us) grabbed them up in a hurry and asked me to make them again soon! I didn't have buttermilk so I used plain yogurt with a little bit of milk and it was good. The rosemary flavor is not very powerful so I might add a little more next time. Thanks for a great recipe!
MY - O - MY!!!!!! These are DELICIOUS!!!!! Easy to make, and rise to perfection. These are now part of my Thanksgiving meal. I very rarely eat breads, but these, I ate two. By the by, small they aint but oh so good.