Honey & Rosemary Polenta Muffins

Ingredients

• 1 cup Coarse Corn Polenta
• 1/2 cup Raw Honey
• 1/2 cup Whole Milk
• 1/4 cup Fresh Rosemary, finely chopped
• 2 Pasture-Raised Eggs
• 1/4 cup Butter, melted
• 1/2 tsp Sea Salt
• 1 tsp Baking Powder

Instructions

1. Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin or line with paper liners.
2. In a medium bowl, whisk together Coarse Corn Polenta, Baking Powder, and Sea Salt.
3. In a separate bowl, whisk Whole Milk, Raw Honey, and melted Butter until combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in Fresh Rosemary and beaten Eggs.
5. Divide batter evenly among the 6 muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
8. Serve warm or at room temperature, optionally garnished with a fresh rosemary sprig and a sprinkle of coarse sea salt.