PIMENTO CORN MUFFINS

By BobD

Ingredients

• SERVES 8
• 1/2 stick (1/4 cup) unsalted butter, melted, plus additional for buttering muffin cups
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/4 cups well-shaken buttermilk
• 1/3 cup drained bottled pimentos (4 oz), patted dry and finely chopped
• SPECIAL EQUIPMENT: a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cups

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

Put oven rack in middle position and preheat oven to 425F. 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.

COOKS NOTE: 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 a 325F oven until warm, about 10 minutes.