photo: Howard L. Puckett
These muffins are delicious warm but can be made up to a month in advance and frozen in heavy-duty zip-top plastic bags.
Yield: 12 muffins (serving size: 1 muffin)
Ingredients
1 3/4 cups all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/2 cup shredded extrasharp cheddar cheese, divided
3 tablespoons chilled butter, cut into pieces
1 1/4 cups milk
2 tablespoons chopped green onions
1 teaspoon minced garlic
1 large egg, lightly beaten
Cooking spray
Preparation
1. Preheat oven to 375°.
2. Combine flour and the next 5 ingredients (through pepper) in a large bowl. Add 5 tablespoons cheese and butter; stir until mixture resembles coarse crumbs.
3. Combine buttermilk, onions, garlic, and egg; stir with a whisk. Add to flour mixture, stirring just until moist.
4. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with remaining 3 tablespoons cheese. Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
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