Rosemary-Corn Muffins

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1 cup all-purpose flour

1 cup coarse yellow cornmeal

1/2 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon finely chopped fresh rosemary, plus leaves for topping

1 cup plus 2 tablespoons fresh corn kernels (from 2 to 3 ears of corn)

1 cup buttermilk

1 large egg, lightly beaten

1/4 cup canola oil

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