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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Tuesday, March 2, 2010


Increasingly popular blue cornmeal can be found in the specialty section of most supermarkets. Enjoy these gourmet wonders with your favorite soup.

1 1/4 cups all-purpose flour
1/2 cup blue cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 large egg, lightly beaten
1/2 cup vegetable oil
1/3 cup sugar
2 teaspoons salt
3/4 cup buttermilk
3/4 cup shredded white Cheddar cheese
2 green onions, thinly sliced
1/2 cup pine nuts, toasted

Combine first 4 ingredients in a large bowl; make a well in center of mixture. Combine egg through buttermilk; add to dry ingredients, stirring just until moistened. Add Cheddar cheese and remaining ingredients, and stir just until blended.

Spoon batter into greased muffin pans, filling two-thirds full. Bake at 350 degrees for 30 to 35 minutes or until lightly browned.
Yield: 1 dozen

Well put me in a "paper thingie" and call me a Muffin!

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