Corn and sun-dried tomato muffins - bon appetit
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow cornmeal |
| 1 | cup | Unbleached all purpose flour |
| ⅓ | cup | Sugar |
| 2½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | cup | Buttermilk |
| ½ | cup | Chopped drained oil-packed sun-dried tomatoes |
| 6 | tablespoons | (3/4 stick) unsalted butter, melted, cooled |
| 1 | large | Egg |
Directions
Preheat oven to 425'F. Line 10 standard muffin cups with foil or paper liners. Sift first 5 ingredients into large bowl. Make well in center. Add buttermilk, tomatoes, butter and egg to well and stir just until combined. Divide batter among prepared cups. Bake muffins until golden brown and firm to touch, about 20 minutes. Transfer to rack and cool. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.)
Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>