Corn And Sun Dried Tomato Muffins
Serving Size : 10
Ingredients for prepare Corn And Sun Dried Tomato Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | c | Yellow cornmeal |
| 1 | c | Unbleached all-purpose flour |
| 1/3 | c | Sugar |
| 2 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | Buttermilk |
| 1/2 | c | Oil-pk sun-dried tomatoes |
Drained, chopped
corn and sun dried tomato muffins |
| 6 | tb | Unsalted butter - melt/cool |
| 1 | lg | Egg |
recipe Corn And Sun Dried Tomato Muffins
Preheat oven to 425 degrees . Line 10 standard
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muffin cups with foil or paper liners. Sift first 5 ingredients into large bowl. Make well in center.
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Add milk, tomatoes, butter and egg to well and stir just until combined. Divide batter among prepared cups.
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Bake muffins until golden brown and firm to touch, about 20 minutes. Transfer to rack and cool. Can
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be prepared 8 hours ahead. Cover and let stand at room temperature. Source: Bon Appetit Submitted by
recipe for muffin tops
Waldine Van Geffen Formatted for MC by Sharon F. Klinger, tmvm93b@prodigy.com.
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