Three of my favorite foods bound together in yumminess. I like to halve the muffins, toast them and then spread lots of butter on them
- 1⁄2 cup cake flour (not self-rising)
- 1 cup yellow cornmeal
- 1⁄2 tablespoon baking powder
- 1 1⁄2 tablespoons sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 6 ounces grated sharp white cheddar cheese (1-1/2 cups)
- 3⁄4 cup chopped rehydrated sun-dried tomato (soak them in warm water)
- 1⁄2 cup thinly sliced scallion
- 1 1⁄2 cups warmed whole milk
- 6 ounces unsalted butter, melted and cooled
- 1⁄3 cup vegetable oil
- 1 egg
- Preheat the oven to 400 degrees F.
- Butter a 12-cup muffin tin.
- Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl and mix well.
- Add the cheese, sun-dried tomatoes, and scallions and toss well.
- Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
- Add the wet ingredients to the dry and mix together just until a soft dough forms.
- (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter.
- Bake until the tops start to brown slightly, 20 to 25 minutes.
- Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
- Serve warm or at room temperature.
- Cover and refrigerate for at least 2 hours or up to 2 days.
These were good muffins, but a little greasy, even with subbing applesauce for about half of the butter/oil. I used nonhydrogenated tub margarine, nonfat milk, and less cheese. The muffins were a third of the fat (but didn't taste it). The batter was extremely liquidy, another reason to cut back on the oil/butter (the ratio of fat in this recipe is 4-5 times what is normal for muffins). I think the flavors (especially the sun dried tomatoes) give this the potential to be 4 stars, with a little tweaking.