Categories Bread Dairy Egg Pepper Side Bake Easter Vegetarian Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 muffins
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Generously butter muffin cups.
- Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl.
- Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pimentos until just combined.
- Divide batter among muffin cups (about 1/3 cup each) and bake until a wooden pick inserted in center of a muffin comes out clean, about 12 minutes. Turn out muffins onto a rack and cool to warm.
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Faith
[email protected]These muffins were a hit at my party! Everyone loved them.
sahide shekh
[email protected]I followed the recipe exactly and my muffins turned out perfectly!
Md Ebrahim Ahmad
[email protected]These are the best corn muffins I've ever had! I'll definitely be making them again.
Prince Suhail
[email protected]I love these muffins! They're so moist and flavorful.
Jenny Valdez
[email protected]These muffins are so easy to make and they're always a crowd-pleaser.
tamara tait
[email protected]I made these muffins with my kids and they had a blast helping me. They turned out so cute and they taste amazing!
Hector Acuna
[email protected]These muffins were a hit at my party! Everyone loved them.
codey dean
[email protected]I followed the recipe exactly and my muffins turned out perfectly! They're so moist and flavorful.
Jeni Brosseau
[email protected]These are the best corn muffins I've ever had! I will definitely be making them again.
Na'Zin Parker
[email protected]I made these muffins for my family and they loved them! They're so fluffy and flavorful.
Wayne Walker
[email protected]These muffins were so easy to make and they turned out so moist and delicious! I used a mini muffin tin and they were the perfect size for a quick snack or breakfast on the go.