Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
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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
Directions
- 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!
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| Chicken L’Orange and Collards |
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| 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.
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..
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| Zeus |
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| Maggie Mae |
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| Sioux |
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| Hammy |