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MUFFINS - Pimento Cornbread Muffins
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| GOURMET 4/2007 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 |
| EQUIPMENT | |
| a | muffin pan,, (preferably nonstick) with 12 (1/2–cup) muffin cups |
INSTRUCTIONS
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.
COOKS’ NOTES
Muffins can be made 8 hours ahead and cooled completely, uncovered, then kept in an airtight container at room temperature. To reheat, arrange in 1 layer in a shallow baking pan, then sprinkle lightly with water and bake, covered with foil, in a 325°F oven until warm, about 10 minutes.
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