Pimento Corn Muffins

Name: Pimento Corn Muffins
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

10 ingredients

4 steps

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

Directions

1

Put oven rack in middle position and preheat oven to 425°F. Generously butter muffin cups.
2

Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl.
3

Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pimentos until just combined.
4

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.