Corn And Sun-dried Tomato Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I like to serve these with beef stew. Ingredients:
1 cup yellow cornmeal |
1 cup unbleached all purpose flour |
1/3 cup sugar |
2 1/2 tsp. baking powder |
1/2 tsp. salt |
1 cup buttermilk |
1/2 cup chopped drained oil-packed sun-dried tomatoes |
6 tbsp. unsalted butter, melted, cooled |
1 large egg |
Directions:
1. Preheat oven to 425ºF. Line 10 standard muffin cups with liners.
2. Sift first 5 ingredients into a large bowl. Make a well in center. Add buttermilk, tomatoes, butter and egg to well and stir just until combined. Divide batter among prepared cups. Bake muffins until golden brown and firm to touch, about 20 minutes. Transfer to a rack and cool.
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