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Categories:
buttermilk egg flour yellow cornmeal baking powder baking soda salt chives Spanish green olives Cheddar cheese unsalted butter
Viewed: 85 - Published at: 6 years agoIngredients
- 1 cup buttermilk
- 1 large egg, lightly beaten
- 1 1/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon each of baking soda and sugar
- 1/4 teaspoon salt
- 2 tablespoons chopped chives
- 2 tablespoons Spanish green olives, pitted and chopped
- 1 1/4 packed cups farmstead cheddar cheese, shredded
- 6 tablespoons unsalted butter, melted
Method
- Preheat the oven to 400.
- Line three 12-cup mini-muffin tins with paper or foil liners.
- Alternatively, lightly butter and flour the cups, tapping out any excess flour.
- In a small bowl, whisk the buttermilk with the egg.
- In a medium bowl, whisk the flour with the cornmeal, baking powder, baking soda, sugar and salt.
- Whisk in the chives and olives and 3/4 cup of the shredded cheddar.
- Add the buttermilk mixture and the melted butter; stir just until moistened.
- Spoon the batter into the prepared tins and sprinkle with the remaining 1/2 cup of cheese.
- Bake the muffins for about 16 minutes, or until golden.
- Let cool in the tins for 10 minutes before serving.
