Rosemary cornbread muffins with maple syrup for Thanksgiving |

Rosemary-Maple Cornbread Muffins



  1. Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick spray and set aside.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and chopped rosemary.
  3. In another bowl, stir together the milk, honey, maple syrup, and vegetable oil.
  4. Mix the dry and wet until just combined. Do not over-stir or the muffins become dense.
  5. Fill up the prepared muffin cavities with the mixture about three-quarters of the way full.
  6. Bake for 15-18 minutes or until golden brown.

Recipe by Grateful | at