Gourmet’s Pimento Corn Muffins

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READY IN: 32minsYIELD: 12 muffins

INGREDIENTS

  • 1⁄4 cupunsalted butter, melted, plus additional for buttering muffin cups
  • 1cupyellow cornmeal
  • 1cupall-purpose flour
  • 2 1⁄2 teaspoonsbaking powder
  • 1⁄2 teaspoonbaking soda
  • 1⁄2 teaspoonsalt
  • 2eggs
  • 1 1⁄4 cupsbuttermilk, well-shaken
  • 1⁄3 cuppimiento, bottled, 4 oz, patted dry and finely chopped, drained

    • NUTRITION INFO

    Serving Size: 1 (131) g

    Servings Per Recipe:6

    Calories: 264.9

    Calories from Fat 96 g 36 %

    Total Fat 10.7 g 16 %

    Saturated Fat 5.8 g 28 %

    Cholesterol 84.4 mg 28 %

    Sodium 537.3 mg 22 %

    Total Carbohydrate35.1 g 11 %

    Dietary Fiber 2.2 g 9 %

    Sugars 3 g 11 %

    Protein 7.8 g 15 %

    DIRECTIONS

  • A muffin pan (preferably nonstick) with 12 (1/2 cup) muffin cups.
  • Put oven rack in middle position and preheat oven to 425 degrees. Generously butter muffin cups.
  • Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl.
  • Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pimentos until just combined.
  • 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.
  • Muffins can be made 8 hours ahead and cooled completely, uncovered, then kept in an airtight container at room temperature. To reheat, arrange in 1 layer in a shallow baking pan, then sprinkle lightly with water and bake, covered with foil, in 325 degrees oven until warm, about 10 minutes.

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