I love finding recipes that are different from the norm. Perfect for Thanksgiving Day morning while you are watching the parade, this muffin recipe adds the surprise of rosemary for a subtle and intriguing twist. The lemon zest and spices are the perfect touch of zing. Yummy with your morning coffee, afternoon tea, or anytime in between. For a deliciously different dessert you could cut them in half and top with a scoop of vanilla bean ice cream and a drizzle of caramel sauce...mmmm!
Rosemary-Polenta Pumpkin Muffins
1/4 c minced fresh rosemary, yes add all of this!
grated zest of one lemon
1 3/4 c sugar plus 1 tsp
1 2/3 c flour
1/2 c polenta
2 tsp baking powder
3 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp salt
4 large eggs
3/4 c olive oil
3/4 c pumpkin purée, canned or homemade
2 T raw sugar
Preheat oven to 350 degrees. Line 20 standard muffin cups with paper liners. In a small bowl combine the rosemary and lemon zest and mash with 1 tsp sugar. In a large bowl stir together the sugar, flour, polenta, baking powder salt and spices. Put the eggs and rosemary mixture in the bowl of a stand mixture and blend at medium speed, add the pumpkin and slowly pour in the olive oil. Add the dry mixture mixing until just blended.
Spoon batter Into muffin cups, filling each until 3/4 full. Sprinkle with the raw sugar. Bake until a toothpick inserted into the center, comes out clean, 20-30 minutes. Serve warm or at room temperature.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"