* Exported from MasterCook *
Muffins, Spicy Corn Muffins with Irish Cheddar Cheese
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Ethnic
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup buttermilk
1 egg
6 tablespoons unsalted butter -- melted
1 1/2 cups grated aged Irish Cheddar -- divided
1 cup fresh corn kernels
1. Preheat oven to 425F. Butter 12 standard muffin cup.
2. Combine cornmeal, flour, sugar, baking powder, baking soda, salt
and cayenne pepper in a bowl. Whisk together buttermilk, egg and
butter in a separate bowl. Add buttermilk mixture to the cornmeal
mixture and stir just until combined. Gently fold in 1 c cheese and
corn kernels.
3. Divide batter evenly among the muffin cup. Sprinkle tops with
the remaining 1/2 c cheese. Bake 15 - 17 min, until golden and a
wooden pick inserted into the center comes out clean. Remove muffins
from the tins and cool at least 5 min before serving.
Makes 12 muffins
Source:
"Adapted from Nathalie Dupree and Cynthia Graubart's Southern Biscuits"
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Per Serving (excluding unknown items): 224 Calories; 11g Fat (45.7%
calories from fat); 7g Protein; 23g Carbohydrate; 2g Dietary Fiber;
49mg Cholesterol; 388mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
NOTES : Aged Irish cheddar, with its sharpness and full-bodied
flavor, offers the perfect balance to sweet corn.