Marjoram Corn Muffins
Fragrant marjoram corn muffins offer a delightful combination of sweet cornmeal and fresh herbs, perfect as a side or snack for casual gatherings and family meals.
Ingredients
Instructions
- Preheat oven to 400°F. Coat 12 muffin pan cups with nonstick cooking spray.
- In a large bowl, mix together the all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, melted butter, and egg.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the chopped fresh marjoram and flat-leaf parsley.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before removing from the pan. Serve warm.
Nutrition & Diet Analysis (per serving)
583
kcal
29% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).