| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
February 19 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
Preheat oven to 425F. 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.
Bon Appetit February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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