Rosemary Corn Muffins

Rosemary Corn MuffinsBoring, bland corn muffins are usually not my first choice. Give me blueberry or banana-nut any day. But these corn muffins, enriched with sour cream and scented with fresh rosemary, are another story all together. Not too sweet, they are the perfect accompaniment to hearty fall soups like butternut squash, white bean, or potato leek. Or try them for breakfast topped with warm butter and a drizzle of honey. Feel free to swap fresh thyme for the rosemary, or to use a combination of both herbs.

Rosemary Corn Muffins

Makes 12 muffins

Adapted from Lauren Chattman


1 cup all-purpose flour

1 cup yellow cornmeal

2 tablespoons sugar

1 tablespoon chopped fresh rosemary

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted and cooled

2 large eggs

1 cup sour cream

2 tablespoons honey


Position a rack in the center of the oven and preheat the oven to 375. Line a 12-cup muffin tin with paper liners. Combine the flour, cornmeal, sugar, rosemary, baking powder, baking soda, and salt in large bowl.

Wisk the butter, eggs, sour cream, and honey in a medium bowl. Stir the butter mixture into the flour mixture just until combined.

Fill each muffin cup 2/3 of the way full. Bake until the tops are golden-brown and toothpick inserted in the center of one muffin comes out clean, about 20-22 minutes. Cool the muffins for 5 minutes in the pan, then remove them and cool completely on a wire rack.


Peanut Butter and Jelly Bars

When I was growing up, there was nothing I loved more than when my elementary school held a bake sale. Card tables overflowing with rice krispie treats, chocolate chip cookies, and cupcakes slathered with frosting and sprinkles! In fact, I wish we still got to have bake sales as adults. Maybe every Friday at the office? Just a suggestion.

These peanut butter and jelly bars are a quintessential bake sale treat. When I set out to make them I had two objectives: I wanted them to have an intense peanut butter flavor and gobs of gooey jam, and I wanted them to be as easy to prepare as standard one-bowl brownies. I kept the ingredient list is short (you probably have everything on hand) and the bars can be whipped together and baked in about an hour.

If you want to get fancy, stir 1/2 cup of roasted peanuts, peanut butter chips, or chocolate chips in with the batter. I like these best with chunky strawberry jam, but if you’re baking these for the preschool set, stick with classic grape jelly.

Peanut Butter and Jelly Bars

Makes 9 large or 12 small bars

1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup creamy peanut butter
6 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup raspberry, strawberry, or grape jam

Position a rack in the middle of the oven and preheat the oven to 350ºF. Grease a 8×8-inch square baking pan and line the bottom with parchment. Grease the parchment. Dust the pan with flour and tap out the excess.

In a small bowl, whisk the flour, baking powder, baking soda, and salt.

In a large bowl, beat the peanut butter and butter with an electric mixer until smooth and well combined. Beat in the sugar. Beat in the eggs one at a time. Beat in the vanilla. Add the flour mixture and beat on low speed just until combined.

Scrape the batter in the prepared pan. Drop tablespoons of the jam over the surface and use a butter knife to swirl the jam into the batter.

Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 45 minutes. Cool the bars in the pan completely, then cut into squares and serve.