2 cups unbleached, all-purpose flour 2 tablespoons sugar 4 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon onion powder 1 teaspoon dried rosemary, crushed ½ cup shortening, melted 1 cup buttermilk 2 tablespoons grated Parmesan cheese
Position rack in center of oven. PREHEAT OVEN TO 400 DEGREES F. Grease muffin cups. In a large bowl, sift together flour, sugar, baking powder, baking soda, salt and onion powder. Stir in crushed rosemary. Make a well in center of dry ingredients; set aside. In a medium bowl, whisk melted shortening with buttermilk; beat thoroughly. Pour into well of dry ingredients, stirring only until flour is moistened. Spoon batter into muffin cups. Sprinkle tops with Parmesan cheese. Bake for 15 minutes, or until golden brown. Cool slightly for 5 minutes in pan before turning onto wire rack. Serve warm.