Recipe by Andi of Longmeadow Farm
Moist, flavorful, and a welcomed addition to breakfast. Great with chorizo, scrambled eggs, and salsa. Adapted from "Onions: A Country Garden Cookbook". The use of green onions here helps make these muffins so zesty as well as the optional use of ancho or chipotle powder for more of a spice. Either way, on as a Sunday Supper on the farm, or for a later Sunday breakfast you can't go wrong. Remember you have a ton of work out in the garden ....so you better fill up now.
- 1 cup buttermilk
- 1⁄4 cup brown sugar
- 1⁄4 cup sour cream
- 1 egg
- 1⁄4 cup oil (your choice)
- 3⁄4 cup medium-grind cornmeal (blue or yellow)
- 1 1⁄4 cups unbleached white flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon ground chili powder (optional, ancho or chipotle)
- 1⁄4 cup finely chopped green onion, include green tops
- 1⁄4 cup red onion (grated)
- 3⁄4 cup monterey jack cheese
- 1⁄4 cup cilantro, fresh chopped
Directions See How It's Made
- Preheat oven to 400 degrees. Spray muffin pan with cooking spray. (12 cup).
- In mixing bowl, combine buttermilk, brown sugar, sour cream, egg, and oil until blended.
- In another mixing bowl, combine cornmeal, flour, baking powder, baking soda, salt, and chili powder.
- Add dry ingredients to buttermilk mixture and fold until just blended. (don't stir to much!)
- Fold in onions, cheese, and cilantro.
- Divide batter among muffin cups (3/4 full).
- Bake 15 minutes. (firm to the touch)
- Let cool in pan for a brief time, (5 minutes) and serve warm.