Black-Pepper Corn Muffins with Herb Butter

8 Muffins

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Black-Pepper Corn Muffins with Herb Butter Ingredients

1 1/2 c All-purpose flour; unsifted	1/2 ts Salt
1/2 c Yellow cornmeal	1 1/4 c Buttermilk
2 ts Baking powder	2 lg Eggs
1 ts Ground coriander	2 tb Olive oil
1/2 ts Cracked black pepper	2 tb Unsalted butter; melted and

Instructions for Black-Pepper Corn Muffins with Herb Butter

MMMMM------------------------HERB BUTTER----------------------------- 1/2 c Unsalted butter; softened 1 tb Mixed fresh herbs; minced 1/8 ts Lemon zest; grated 1/8 ts Salt 1/8 ts Pepper Preheat oven to 425 degrees F. Grease 8-cup (2-1/2-inch diameter) muffin pan. Set aside. In medium bowl, mix flour, cornmeal, baking powder, coriander, pepper, and salt. In glass measure, whisk milk, eggs, oil, and butter until blended. Pour into flour mixture; with wooden spoon, stir just until dry ingredients are moistened. (Do not overmix.) Spoon batter into prepared muffin pan, dividing evenly. Bake 18 to 20 minutes or until tops spring back when lightly touched. Meanwhile, make Herb Butter: In bowl mix ingredients until blended. Remove muffins from pan; cool slightly on rack. Serve with Herb Butter. Makes 8 servings. Per serving: 310 calories, 6 g protein, 27 g carbohydrate, 20 g fat, 93 mg cholesterol, 333 mg sodium. Source: McCalls, 11/94. Delphi Net Robin, 12/96 Shared and MM by Judi M. Phelps. jphelps@slip.net, jphelps@best.com, or juphelps@delphi.com Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999

Main Ingredient: PepperCuisine: Uncategorized