Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
A few bits of cheese and some savory chopped scallions make for an ideal contrast to the standard sweet muffins that are often served in the morning. These muffins are not only great on their own, served warm with a bit of butter, but would make an excellent accompaniment to some scrambled eggs with salsa, or even huevos rancheros. (Or some hearty chili later in the day).
If you're the generous sort, and you are bringing these to someone else's brunch, make sure to use the paper liners in the muffin tin when baking to make sure the muffins hold together during the trip over. These muffins will go very well with a spicy Bloody Mary.
About the author:
Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 1 cup cornmeal
- 5 ounces (1 cup) all-purpose
- 1/3 cup sugar
- 3 teaspoons baking powder
- pinch salt
- 1 egg
- 8 tablespoons (1 stick) butter, melted
- 10 ounces (1 1/4 cup) milk
- 4 scallions, finely chopped
- 1 cup grated cheddar cheese
Preheat oven to 350°. Combine cornmeal, flour, sugar, baking powder and salt in large bowl and mix well. Beat egg and combine with milk and melted butter in separate bowl; mix until egg and butter are fully incorporated into milk. Whisk everything together, reserving 1/3 of the grated cheese.
Butter 12-muffin tin, then divide batter evenly between muffin holes. Top each muffin with pinch of remaining cheese and bake until muffins look puffed and edges begin to brown, about 25 minutes.