Ingredients: |
Ingredients: FOR THE BATTER:
- Unsalted butter, softened, or vegetable oil cooking spray, for tin
- 1 cup flour
- 1 cup coarse yellow cornmeal
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tbsp. maple syrup
- 1 cup buttermilk
- 1 large egg, lightly beaten
- 1/4 cup safflower oil
ORANGE-ROSEMARY:
- 1/4 teaspoon finely grated orange zest
- 1/4 teaspoon finely chopped fresh rosemary
- 1/4 teaspoon freshly ground pepper
JALAPENO-CHEDDAR:
- 3/4 teaspoon finely chopped jalapeno chile
- 1/4 cup plus 2 tablespoons grated white cheddar cheese
CARAMELIZED ONION AND BACON:
- 2 tablespoons caramelized onion
- 1 1/2 strips cooked bacon, broken into small pieces
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Directions: |
Directions:1) Preheat oven to 375 degrees. Lightly butter a 12-cup mini-muffin tin or coat with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
2) Combine buttermilk, maple syrup, egg, and oil. Stir buttermilk mixture into flour mixture until combined. Divide batter into 3 batches (1 cup each), and stir a flavor combination into each.
3) Fill cups of muffin tin three-quarters full with 1 batch of batter. Bake until tops are golden and a toothpick inserted into centers comes out clean, about 12 minutes. Transfer to a wire rack, and let cool for 5 minutes. Turn out muffins from tin. Repeat with remaining batter. Serve warm or at room temperature. Muffins can be stored at room temperature for up to 2 days. |
This recipe for Mini Cornbread Muffins is from