Spicy green onion corn muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Buttermilk |
| ¼ | cup | Firmly packed brown sugar |
| ¼ | cup | Sour cream |
| 1 | Egg | |
| ¼ | cup | Vegetable oil |
| ¾ | cup | Cornmeal; blue or yellow; medium-grind |
| 1¼ | cup | Unbleached white flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Pure ground chili powder; such as Ancho or Chipotle |
| ⅓ | cup | Finely chopped green onion; with tops |
| ¼ | cup | Grated red onion |
| ¾ | cup | Grated Monterey Jack cheese |
| ½ | cup | Chopped fresh cilantro |
Directions
Preheat the oven to 400F. Oil a standard 12-cup muffin tin (or two 6-cup tins).
In a large bowl, beat together the buttermilk, brown sugar, sour cream, egg and oil until well blended.
In a medium-sized bowl, stir together the cornmeal, flour, baking powder, baking soda, salt and chili powder.
Gradually add the flour mixture to the buttermilk mixture, stirring until blended. Fold in the green onion, red onion, cheese and cilantro.
Divide the batter among the muffin cups, filling each one three-fourths full.
Bake for approximately 15 minutes, or until browned and firm to the touch.
Let cool in the pan briefly, then turn out of the pan. Serve warm. Makes 12 muffins.
Notes: Makes 5 to 6 pints. "Moist and flavorful. Serve with chorizo, scrambled eggs and salsa." *REF "ONIONS: A Country Garden Cookbook," by Jesse Ziff Cool, Harper Collins, 1995).
Sent by "Pat Hanneman" <phannema@...> on Fri, 08 May 1998 and converted by MC_Buster.
Recipe by: ONIONS, by Jesse Cool* Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 16, 1998