As a side kick to the white and red chili bar, I made these melt-in-your-mouth rosemary honey corn bread muffins, and to be honest, they were my favorite thing at the party!
We planted rosemary this year, and my first time using it was in these rosemary honey cornbread muffins! I knew that rosemary would be a perfect compliment to the sweet corn in this recipe. Rosemary is so yummy in sea salt, herb butter, and so many other things. Not only does it add such a warm flavor to the muffins, your kitchen will smell incredible while they’re in the oven!
Did you know that rosemary also has a ton of health benefits?
Pre-heat oven to 375 degrees.
In a mixing bowl, combine the jiffy mix, baking powder, flour, sugar and salt. Mix the wet ingredients and rosemary in another bowl, whisking to combine. Slowly add the wet to the dry until just mixed.
Line a muffin tin with liners and fill the cups 3/4 of the way and bake for 12-15 minutes, or until the tops are golden.
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