This is probably the last week I can harvest herbs from my garden because frost is inevitably coming. I will miss my chive! Anyhow, these will be a great addition to many of your fall meals most evidently your favorite bowl of chili, but I served them alongside Chicken in honey-beer sauce (recipe here) which matched very well.
1 1/4 cup fat-free buttermilk ( I used regular)
1/4 cup olive oil
1 large egg, lightly beaten
4 1/2 ounces all-purpose flour (about 1 cup)
3/4 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground red pepper
3 ounces grated fresh Parmigiano-Reggiano cheese
(about 3/4 cup), divided
3 tablespoons finely chopped fresh chives, divided
Cooking spray
Preheat oven to 400 degrees.
Combine first 3 ingredients. Weigh or lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and next 6 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture and add milk mixture, stir just until moist (you want it a little lumpy).
Stir in 2 ounces of cheese (about 1/2 cup) and 2 tablespoons chives.
Spoon into 12 muffin cups coated with cooking spray. Sprinkle muffins evenly with remaining cheese and chives.
Bake at 400 degrees for 13-14 minutes or until a wooden pick inserted in center comes out almost clean. Remove muffins from pan and cool on a wire rack.
Makes 12
(Recipe from Cooking Light, September 2012)
No comments:
Post a Comment