Text 10179, 78 rader
Skriven 2014-02-22 06:36:36 av Dave Drum (1:261/38)
Ärende: Chile 5526
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cheddar Corn Muffins w/Jalapeño Butter
 Categories: Breads, Cheese, Chilies
      Yield: 12 Servings

MMMMM--------------------------MUFFINS-------------------------------
      5 tb Unsalted butter; melted,
           - cooled plus
           +=PLUS=+
      1 tb Butter; softened, for
           - brushing muffin cups
      2 c  Cornmeal
      1 ts Salt
      1 ts Baking powder
    1/2 ts Baking soda
    3/4 c  Corn
  1 1/4 c  Well-shaken buttermilk
      1 lg Egg
  1 3/4 c  Grated sharp Cheddar;
           - divided

MMMMM----------------------JALAPEÑO BUTTER---------------------------
    1/4 lb Unsalted butter; softened
      1    Fresh jalapeño; fine chopped
           - w/seeds

  Equipment: a muffin pan with 12 (1/2-cup) muffin cups

  The bread basket just became a little more exciting. These
  savory muffins are made with white cornmeal-favored over
  yellow by many southern cooks-and strewn with corn kernels
  and shreds of cheese. Albin considered putting jalapeño
  into the muffins but prefers the fresher, more vibrant
  color and flavor it offers in the butter.

  MAKE CORN MUFFINS: Preheat oven to 425øF/220øC with rack
  in middle. Brush muffin cups with softened butter.

  Whisk together cornmeal, salt, baking powder, and baking
  soda in a large bowl.

  Whisk together corn, buttermilk, egg, and melted butter in
  another bowl, then stir into flour mixture until just
  combined. Stir in 1 1/2 cups cheese.

  Divide batter among muffin cups and sprinkle with
  remaining 1/4 cup cheese. Bake until puffed and
  golden-brown and a wooden pick inserted into center of a
  muffin comes out clean, about 20 minutes. Turn out onto a
  rack to cool. Serve warm or at room temperature.

  MAKE JALAPEÑO BUTTER WHILE MUFFINS BAKE: Stir together
  butter, jalapeño, and 1/4 teaspoon salt. Serve with
  muffins.

  CooksÆ notes: Muffins can be made 6 hours ahead.

  Jalapeño butter can be made 1 week ahead and chilled in an
  airtight container. Bring to room temperature before
  serving.

  by Andrea Albin

  Gourmet | November 2009

  Yield: Makes 12 muffins

  MM Format by Dave Drum - 12 November 2010

  Uncle Dirty Dave's Archives

MMMMM

... Whenever I get married, I start buying Gourmet magazine. - Nora Ephron

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