Black-pepper Corn Muffins With Herb Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Holiday, Muffins, Net robin | 8 | Muffins | |
INGREDIENTS
| JUDI M. PHELPS | ||
| 1 1/2 | c | All-purpose flour, unsifted |
| 1/2 | c | Yellow cornmeal |
| 2 | t | Baking powder |
| 1 | t | Ground coriander |
| 1/2 | t | Cracked black pepper |
| 1/2 | t | Salt |
| 1 1/4 | c | Buttermilk |
| 2 | Eggs | |
| 2 | T | Olive oil |
| 2 | T | Unsalted butter, melted and |
| cooled | ||
| 1/2 | c | Unsalted butter, softened |
| 1 | T | Mixed fresh herbs, minced |
| 1/8 | t | Lemon zest, grated |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
INSTRUCTIONS
Preheat oven to 425 degrees F. Grease 8-cup (2-1/2-inch diameter) muffin pan. Set aside. In medium bowl, mix flour, cornmeal, baking powder, coriander, pepper, and salt. In glass measure, whisk milk, eggs, oil, and butter until blended. Pour into flour mixture; with wooden spoon, stir just until dry ingredients are moistened. (Do not overmix.) Spoon batter into prepared muffin pan, dividing evenly. Bake 18 to 20 minutes or until tops spring back when lightly touched. Meanwhile, make Herb Butter: In bowl mix ingredients until blended. Remove muffins from pan; cool slightly on rack. Serve with Herb Butter. Makes 8 servings. Per serving: 310 calories, 6 g protein, 27 g carbohydrate, 20 g fat, 93 mg cholesterol, 333 mg sodium. Source: McCall's, 11/94. Delphi Net Robin, 12/96 Shared and MM by Judi M. Phelps. jphelps@slip.net, jphelps@best.com, or juphelps@delphi.com Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 304
Calories From Fat: 175
Total Fat: 19.8g
Cholesterol: 86.2mg
Sodium: 366.8mg
Potassium: 129.9mg
Carbohydrates: 26.2g
Fiber: 1.3g
Sugar: 2g
Protein: 6.1g