Ingredients
unsalted butter
1 c. flour
1 c. coarse yellow cornmeal
1/4 c. sugar
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
1 large egg
1/4 c. safflower oil
1/4 tsp. finely grated orange zest
1/4 tsp. finely chopped fresh rosemary
1/4 tsp. Freshly ground pepper
3/4 tsp. finely chopped jalapeno chile
1/4 c. grated white Cheddar cheese
2 tbsp. grated white Cheddar cheese
2 tbsp. caramelized onion
1 1/2 strip cooked bacon
Preparation
Step 1Preheat oven to 375 degrees F. Lightly butter a 12-cup mini-muffin tin or coat with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.Step 2Combine buttermilk, egg, and oil. Stir buttermilk mixture into flour mixture until combined. Divide batter into 3 batches (1 cup each), and stir a flavor combination into each.Step 3Fill cups of muffin tin three-quarters full with 1 batch of batter. Bake until tops are golden and a toothpick inserted into centers comes out clean, about 12 minutes. Transfer to a wire rack, and let cool for 5 minutes. Turn out muffins from tin. Repeat with remaining batter. Serve warm or at room temperature. Muffins can be stored at room temperature for up to 2 days. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
