I found several different recipes that I wanted to try for this month’s Spice Rack Challenge but in addition to the Spice Rack Challenge, I still have my 101 in 1001 to think about. So, I opted for recipes that would allow me to do double duty. Cheating? Maybe. Efficient? Definitely. Besides, is it cheating if I do three posts with three different rosemary recipes?
All three recipes turned out great. First I made homemade pasta with rosemary, garlic and cracked pepper. Several days later I used the pasta as a base for a Dark Days dinner of Buffalo Stroganoff with Rosemary and Morel Mushrooms.
I also made Rosemary/Meyer Lemon Marmalade. I can honestly say it was the best marmalade I have ever made. It was part of Tigress’ Can Jam round up last year and originally came from Prospect the Pantry. I should share this marmalade, but I think I will end up hoarding it.
I also made Rosemary Lemon Muffins. I intended to make Rosemary Lemon cupcakes, but I toyed with the recipe and ended up with more of a muffin. I found three different recipes for lemon cupcakes and married them. The result is a light but sweet rosemary/lemon corn muffin. The flavor is excellent and I think I will make them again, but I will go back to the original recipes and tinker a little more first.
- 1 1/2 cups sugar
- 1 stick real butter, melted
- 4 eggs, room temperature
- 1 1/2 cups flour
- 1 1/2 cups corn flour (flour, not the grittier meal)
- 1/4 tsp. salt
- 1 tsp. baking soda
- 1/2 cup milk
- zest from 2 lemons, divided
- juice from 2 lemons
- 1 T. fresh minced rosemary, divided
- 1/3 cup sugar
Preheat oven to 350 degrees.
Cream melted butter and sugar until fluffy. Add eggs one at a time mixing thoroughly after each. In a separate bowl combine flours, salt and baking soda. Alternately add 1/3 of dry ingredients and 1/3 milk to wet ingredients mixing after each addition. Add lemon juice, half the minced rosemary and half the zest; mix for one minute more.
Combine remaining zest, rosemary and 1/3 cup sugar. Reserve.
Spoon batter into greased muffin tins. Fill each tin half full. Sprinkle Rosemary-Lemon Sugar onto each muffin. Bake 17-20 minutes.
I used jumbo muffin tins so mine needed to cook 23 minutes.
Feeling inspired? Have a good rosemary recipe? There’s still time for you to join the Spice Rack Challenge. Hop on over to Mother’s Kitchen to sign up and post your recipe before Friday January 21st.