Guest guest Posted July 10, 2008 Report Share Posted July 10, 2008 Cheddar Cornmeal Muffins Yield: 12 servings 1 c All purpose flour 1 c White cornmeal 1 TB Baking powder 1 ts Salt 1/2 ts Baking soda 1/4 ts Cayenne pepper 1 c Buttermilk 6 TB Unsalted butter, melted, Cooled slightly 1 lg Egg 1 c Grated cheddar cheese Preheat oven to 425°F. Line twelve 1/3-cup muffin cups with paper or foil liners. Stir first 6 ingredients in large bowl to blend. Whisk buttermilk, butter and egg in medium bowl to blend. Add to dry ingredients and stir just until combined. Fold in grated cheddar cheese. Divide batter equally among prepared muffin cups. Bake muffins until tops are golden and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack 10 minutes. Serve warm or at room temperature. Makes 12. Kerry Argue not with dragons, for thou art crunchy and go well with brie " Draco dormiens nunquam titillandus " Quote Link to comment Share on other sites More sharing options...
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