Jax Savory Muf-funs

Ingredients

• 1½ cups unbleached flour
• 1½ tsp aluminum-free baking powder
• ¾ tsp baking soda
• ¾ tsp salt
• ⅛ cup minimally refined sugar
• 1 tsp fresh rosemary, finely minced
• ⅔ can whole kernel corn (rinsed and well-drained)
• 2 eggs, lightly beaten
• 1 cup plain yogurt
• ¼ cup sunflower oil (use sunflower oil ONLY)
• 1½ tsp Amoretti® Cardamom Oil Extract O.S.

Directions

1. Preheat oven to 375°F.
2. Combine all DRY ingredients (flour, baking powder, baking soda, salt, sugar, rosemary) in a large bowl and whisk vigorously with a medium wire whisk for one minute.
3. Add drained corn to dry ingredients and mix carefully with a wooden spoon to avoid mashing the corn.
4. In a separate medium-sized to large bowl, combine all WET ingredients (eggs, yogurt, oil, Cardamom Extract) and whisk with a medium wire whisk for one to two minutes.
5. Combine wet and dry ingredients and mix thoroughly with a wooden spoon. DO NOT over-stir. Mixture should be well-mixed and sticky, not runny.
6. Spray muffin pans with an olive oil spray, making sure the cups are thoroughly coated.
7. Fill muffin cups two-thirds to three-quarters full.
8. Bake muffins for 25 minutes. IMPORTANT: DO NOT OPEN OVEN DOOR WHILE MUFFINS ARE BAKING!!
9. After 25 minutes, test muffins for doneness with a thin wooden skewer. The skewer should come out clean when removed from muffin.
10. Remove muffins from oven, leaving them in muffin pans, and move to cooling rack(s). Cover with a towel and cool for about ten minutes.
11. Remove muffins from muffin pans and either serve immediately or, for longer storage in refrigerator, place on cooling rack(s), cover with towel and allow to cool completely. Place in a covered container and refrigerate.