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Pimento Corn Muffins

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Pimento Corn Muffins

Pimento Corn Muffins

amanda

Equipment

  • - Mixing Bowls (Various sizes)

  • - Measuring Cups & Spoons

  • - Muffin Tray (12-cup)

  • - Rubber Spatula or Silicone Scraper

  • - Whisk (Balloon whisk preferred)

  • - Stand Mixer with Paddle Attachment or Hand Mixer

  • - Silicone Baking Mat (optional for muffin liners)

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

Instructions

1

Instruction 1

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

Instruction 2

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

Instruction 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

Instruction 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.
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