25 November, 2015

Mini Cheddar Cornbread Muffins


INGREDIENTS

  • Unsalted butter, softened, or vegetable oil cooking spray, for tin
  • 1 cup flour
  • 1 cup coarse yellow cornmeal
  • 1/4 cup plus 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg, lightly beaten
  • 1/4 cup safflower oil


DIRECTIONS


  • Preheat oven to 375 degrees. Lightly butter a 12-cup mini-muffin tin or coat with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  • Combine buttermilk, egg, and oil. Stir buttermilk mixture into flour mixture until combined. If you want to add cheese, you can mix about a 1/4 cup or 1/2 cup of cheese into the batter.
  • Fill cups of muffin tin three-quarters full with 1 batch of batter. Sprinkle some cheese on top if you want!
  • Bake until tops are golden and a toothpick inserted into centers comes out clean, about 12 minutes. Transfer to a wire rack, and let cool for 5 minutes. Turn out muffins from tin. Repeat with remaining batter. Serve warm or at room temperature. Muffins can be stored at room temperature for up to 2 days.


From Martha Stewart's blog

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