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  • Black Pepper Corn Muffins With Herb Butter

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    Black Pepper Corn Muffins With Herb Butter
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. All-purpose flour, unsifted
    • 1/2 c. Yellow cornmeal
    • 2 tsp Baking pwdr
    • 1 tsp Grnd coriander
    • 1/2 tsp Cracked black pepper
    • 1/2 tsp Salt
    • 1 1/4 c. Buttermilk
    • 2 lrg Large eggs
    • 2 Tbsp. Extra virgin olive oil
    • 2 Tbsp. Unsalted butter, melted and cooled
    • 1/2 c. Unsalted butter, softened
    • 1 Tbsp. Mixed fresh herbs, chopped
    • 1/8 tsp Lemon zest, grated
    • 1/8 tsp Salt
    • 1/8 tsp Pepper

    Directions

    1. Preheat oven to 425 degrees F. Grease 8-c. (2-1/2-inch diameter)
    2. muffin pan. Set aside.
    3. In medium bowl, mix flour, cornmeal, baking pwdr, coriander, pepper, and salt. In glass measure, whisk lowfat milk, Large eggs, oil, and butter till blended. Pour into flour mix; with wooden spoon, stir just till dry ingredients are moistened. (Don't overmix.)
    4. Spoon batter into prepared muffin pan, dividing proportionately. Bake 18 to 20 min or possibly till tops spring back when lightly touched.
    5. Meanwhile, make Herb Butter: In bowl mix ingredients till blended.
    6. Remove muffins from pan; cold slightly on rack. Serve with Herb Butter.
    7. Makes 8 servings.

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