Corn, Cheddar and Sun-Dried Tomato Muffins
1/2 cup cake flour (not self-rising)
1 cup yellow cornmeal
1/2 tablespoon baking powder
11/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 ounces grated sharp white cheddar cheese (1-1/2 cups)
3/4 cup chopped rehydrated sun-dried tomatoes (soak them in warm water)
1/2 cup thinly sliced scallions
11/2 cups warmed whole milk
6 ounces unsalted butter, melted and cooled
1/3 cup vegetable oil
1 egg
Preheat the oven to 400 degrees F. Butter a 12-cup muffin tin.
Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in
a large mixing bowl and mix well. Add the cheese, sun-dried tomatoes, and scallions and toss well. Whisk together the warm milk, melted butter, oil, and egg in a separate bowl. Add the wet ingredients to the dry and mix together just until a soft dough forms.
(Be careful not to over mix the dough.) Fill the prepared muffin cups
to the rim with batter. Bake until the tops start to brown slightly, 20 to 25 minutes. Cool for 2 to 3 minutes, then turn out onto a wire rack to cool. Serve warm or at room temperature. Cover and refrigerate for at least 2 hours or up to 2 days.
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~*Piper*~
1/2 cup cake flour (not self-rising)
1 cup yellow cornmeal
1/2 tablespoon baking powder
11/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 ounces grated sharp white cheddar cheese (1-1/2 cups)
3/4 cup chopped rehydrated sun-dried tomatoes (soak them in warm water)
1/2 cup thinly sliced scallions
11/2 cups warmed whole milk
6 ounces unsalted butter, melted and cooled
1/3 cup vegetable oil
1 egg
Preheat the oven to 400 degrees F. Butter a 12-cup muffin tin.
Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in
a large mixing bowl and mix well. Add the cheese, sun-dried tomatoes, and scallions and toss well. Whisk together the warm milk, melted butter, oil, and egg in a separate bowl. Add the wet ingredients to the dry and mix together just until a soft dough forms.
(Be careful not to over mix the dough.) Fill the prepared muffin cups
to the rim with batter. Bake until the tops start to brown slightly, 20 to 25 minutes. Cool for 2 to 3 minutes, then turn out onto a wire rack to cool. Serve warm or at room temperature. Cover and refrigerate for at least 2 hours or up to 2 days.
http://groups.yahoo.com/group/a-little-bit-of_everything/
Ask me about my new group!
~*Piper*~
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