Tuesday, December 22, 2015

Pimento Cheese Muffins

I was wanting something different to have with the chili I made last month.  This is one I pulled out of Delta Magazine in 2012.

Pimento Cheese Muffins

2 c. unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8 oz extra sharp cheer cheese, grated
1 (4 oz) jar pimentos, drained and patted dry and diced
3 shakes tabasco sauce
1/4 tsp. garlic powder
1 c. buttermilk
1/4 c. olive oil
1 large egg

Preheat oven to 375┬║ and position oven rack in the center.  Lightly oat a muffin tin with cooking spray.
Whisk flour, baking powder, baking soda, and salt in a large mixing bowl. Set aside.  In a medium bow, stir together grated cheese, pimentos, tabasco sauce and garlic powder.
Pour buttermilk into a 2 c. measuring cu.  Add olive oil and egg and whisk until well blended.  Make a well in the center of the dry ingredients.  Pour buttermilk mixture into the well and stir gently.  Mix only until there are no more streaks of flour.  Gently fold in pimento cheese mixture until evenly distributed.  Spoon in muffin cups.  Bake for 18 to 20 minutes, until a toothpick inserted comes out clean.  Transfer to a rack and let stand for 5 minutes.  Genlty run a thin knife around each muffin to lift from pan.  Serve warm.

Makes 12 muffins

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