Cheesy Cornmeal Black Pepper and Rosemary Muffins
Servings: 12 Muffins
1 cup all-purpose flour
1 cup fine yellow cornmeal
2 tablespoons sugar
2 tablespoons minced fresh rosemary, plus a few more sprigs for topping
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon black pepper
1 1/3 cups plain, unsweetened dairy-free “milk” (such as almond milk)
1/3 cup avocado or light olive oil
1 1/2 teaspoons apple cider vinegar
2 large eggs
Preheat the oven to 400F and line a muffin tray with 12 paper liners.
Whisk together the flour, cornmeal, sugar, rosemary, baking powder, salt, baking soda, and black pepper in a large bowl.
Whisk together the milk, oil, vinegar, and eggs in a medium bowl.
Beat the wet ingredients into the dry, being careful not to over-mix, and then fold in the cheddar shreds.
Pour the batter into the prepared muffin tray; top each with a rosemary leaf if desired. Bake until a wooden pick inserted in the center of a muffin comes out clean or with just a couple crumbs, about 16 to 18 minutes.
Recipe by: An Edible Mosaic