I went to the library and checked out The Herb Society of America’s Essential Guide to Growing and Cooking With Herbs. Those of you that know me, know that is Pamspeak for “I went to the library, checked out that book, loved it, and it is now on it’s way to me from Amazon.”
I can’t help it. I wasn’t expecting it to be filled with recipes. I was planning on doing some spring reading getting ready for the rebirth of my herb garden. But, did I mention the recipes? Did I mention: Polenta Triangles with Rosemary and Walnuts, Ricotta and Herb Frittata, Sage Relish, Cardamom Apples with Bay Leaf Cream? Never again, will I wonder what to make for Weekend Herb Blogging. Never. Again.
My only herb that is flourishing right now is my rosemary (well that and the chives that are popping up everywhere). So, I settled on Cranberry Rosemary Muffins. Oh my gosh, they were wonderful. Sweet and savory.
Cranberry Rosemary Muffins
- 2 cups unbleached all-purpose flour
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1 cup sugar
- 1 egg beaten
- 1/2 cup orange juice
- 1/2 cup milk
- 1/3 cup butter melted and cooled
- 2 tablespoons grated orange peel
- 1 tablespoon fresh rosemary chopped
- 1 1/2 cup cranberries lightly chopped (I used a food processor)
- 1/2 cups pecans chopped
- Preheat the oven to 400f. Lightly grease or line a 12-cup muffin tin.
- Sift together the flour, baking powder, salt, and sugar.
- In another bowl, combing the egg, orange juice, milk, and butter.
- Stir the egg mixture into the dry ingredients, blending lightly (or just until moistened). Fold in the orange peel, cranberries, pecans and rosemary.
- Fill the muffin cups and bake for 20 minutes or until a toothpick inserted into the center of muffin comes out clean.