Ingredients
1/2 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar
1-1/4 teaspoons baking powder
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/3 cup sour cream
2 tablespoons orange marmalade
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In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream and marmalade. Stir into dry ingredients just until moistened. Fold in pine nuts. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Strip kernels cleanly off the cob — salads, salsas, succotash
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Strip kernels cleanly off the cob — salads, salsas, succotash