Rosemary pumpkin muffins

In an effort to help my kids concentrate better in school (and listen to their mother), I decided to do some research.   Turns out that Rosemary plays a role in aiding concentration and focus.  Giddy up!  I am on board with all things rosemary and decided to develop a plan.  I am going to grow Rosemary in bundles this spring and use it in beverages like watermelon lime rosemary drink, add it to savory dishes like roast chicken, pot roast and hamburgers and in the morning bring a new flavor to biscuits, omelets and muffins.  I am even asking my cousin who grows lots of Rosemary and makes her own organic products with home grown herbs (she'll be selling online soon) concoct a rosemary- lemon linen spray (you can spray it on yourself too) and oils for bathing and rubbing on your body.  

 For my first experiment, I decided to make pumpkin rosemary muffins.   I found the recipe here  at the tasty kitchen website.  As they were baking I was in love with the spicy scent that evoked memories of Fall, I was curious of the taste and very intrigued to see if this actually works. 

To start; Mix dry ingredients in seperate bowl

In a mixing bowl Add the applesauce

Add the pumpkin

Mix Sugars, eggs and all wet ingredients until well combined

And don't forget the Star of the show.

Add the rosemary just before combining the dry ingredients with wet and mix well. 

Place in prepared muffin pans and bake 'em up.

I made mine kid sized ( and diet size for me).  The cool thing about them is that you can't see the itty bitty green flakes that the kids are sure to hate.  Anything green and they won't go near it with a ten foot pole.  But the taste...oh boy!  The taste is spicy, sweet and simply irrisistable.   Believe me, even though the rosemary is concealed...It's in there!

As far as results go...who knows if there will be an improvement.  Either way these muffins will be on our table for many mornings to come.



Ingredients

•1-¾ cup All-purpose Flour
•1 teaspoon Baking Soda
•½ teaspoons Salt
•2 teaspoons Cinnamon, Heaping
•1-½ teaspoon Grated Nutmeg
•¾ cups Sugar
•¾ cups Brown Sugar
•½ cups Canola Oil
•⅓ cups Water
•½ cups Applesauce
•2 whole Eggs
•1 teaspoon Vanilla Extract
•4 Tablespoons Finely Chopped Fresh Rosemary
•½ cups Canned Pumpkin
Preparation Instructions

Whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside. In a mixing bowl, combine sugars, oil, water, pumpkin, applesauce, eggs and vanilla and mix really well. Stir in the rosemary and let sit for a few minutes while you spray your mini muffin tins with Baker’s Joy (or equivalent).

Carefully mix the dry ingredients into the wet ingredients on low so you don’t shoot a flour geyser up into the air and make your sons laugh at you. Scrape down the bowl and mix well.

Fill muffin tins almost full—I use a small cookie scoop. I also only have one mini muffin tin that holds 24, so I had to empty it and wipe it out and spray and fill again. Bake for 10-12 minutes, depending on your oven. Let cool for a few minutes then remove from the tins and place on a plate on your counter.