Pimento Corn Muffins

bread dairy egg pepper side bake easter vegetarian gourmet sugar conscious kidney friendly pescatarian peanut free tree nut free soy free no sugar added kosher

N/A

Makes 12 muffins

Source

Ingredients

1/2 stick (1/4 cup) unsalted butter, melted, plus additional for buttering muffin cups

1 cup yellow cornmeal

1 cup all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 1/4 cups well-shaken buttermilk

1/3 cup drained bottled pimentos (4 ounces), patted dry and finely chopped

a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cups

Method

Put oven rack in middle position and preheat oven to 425°F. Generously butter muffin cups.

Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl.

Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pimentos until just combined.

Divide batter among muffin cups (about 1/3 cup each) and bake until a wooden pick inserted in center of a muffin comes out clean, about 12 minutes. Turn out muffins onto a rack and cool to warm.