Rosemary Buttermilk Muffins

These savoury Muffins go well with soup.

• Ready In: 25 mins
• Yields: 12 Muffins

Ingredients

• 2  cups all-purpose flour
• 2  tablespoons sugar
• 4  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 2  tablespoons  grated onions
• 1  teaspoon dried rosemary, crushed
• 1⁄2 cup butter, melted
• 1  cup buttermilk
• 2  tablespoons parmesan cheese, grated

Directions

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