Makes 12 Muffins
Ingredients:
1 cup Weisenberger Mill cornmeal
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
¼ cup sugar
1 farm-fresh egg
1½ cups sour cream
⅓ cup unsalted butter, melted
Chopped scallions, chives or jalapenos (optional)
Directions:
- Preheat oven to 350°F; grease 12 standard muffin cups.
- In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar. In a second bowl, combine the sour cream and egg. Blend the dry mixture into the wet mixture (it will be very dry). Add the melted butter and stir just to blend. Add the scallions, chives or jalapenos if desired.
- Scoop into greased muffin cups and bake for 20 minutes, until golden and set in the center. Let the muffins cool on a wire rack for 15 minutes before unmolding them.
- Serve warm with butter.
