Rosemary - Orange Corn Muffins and Collards

  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal

  • 1/4 cup Sugar
  • 1 1/4 tsp Baking Powder
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1/3 cup fat free sour cream
  • 2 tbsp Marmalade
  • 1/3 cup Pine nuts, toasted

  • In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream and marmalade. Stir into dry ingredients just until moistened. Fold in pine nuts.
  • Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 16-18 minutes

I made these last night to go along with Chicken L'Orange and some Collards... they were really good!

Chicken L'Orange and Collards

Collards Cookin'
 Sweet Tea's Collards

2 lg. stalks of collards
4 slices Bacon
2 tbs. oil (I use Olive Oil)
2 tbs. granulated sugar
enough water to cook the Collards

Wash and drain collards. Chop up removing stems. Place chopped collards into a large pot with water on medium heat Add bacon and oil and sugar. Place on lid to pot and cook until tender.

Simple and Sweet to the point :)

So I downloaded this program on my phone.. and I've been taking pictures and having a good time with it.. so here are some pictures from the ranch..


Maggie Mae




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