Sandra Twilley's Rosemary Corn Muffins

Ingredients:

 2 cups yellow cornmeal

1 cup plain flour

4 heaping tsp baking powder

1 tsp salt

2 tbsp sugar

¼ cup melted butter

2 eggs beaten

1 scant cup milk

2 tbsp finely chopped rosemary

Directions:

Preheat oven to 400 degrees F. 

Combine dry ingredients with melted butter, beat in eggs and just enough milk to make a soft dropping batter. 

Stir in rosemary and spoon into well-greased muffin pans, filling half full. 

Bake until golden brown, about 15-20 minutes