Ingredients Jump to Instructions ↓

  1. 1 cup(s) buttermilk

  2. 1 (large) egg , lightly beaten

  3. 1 1/4 cup(s) all-purpose flour

  4. 1/2 cup(s) yellow cornmeal

  5. 1 teaspoon(s) baking powder

  6. 1/2 teaspoon(s) each of baking soda and sugar

  7. 1/4 teaspoon(s) salt

  8. 2 tablespoon(s) chopped chives

  9. 2 tablespoon(s) Spanish green olives , pitted and chopped

  10. 1 1/4 cup(s) (packed) shredded farmstead cheddar cheese

  11. 6 tablespoon(s) unsalted butter , melted

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F. Line three 12-cup mini-muffin tins with paper or foil liners. Alternatively, lightly butter and flour the cups, tapping out any excess flour.

  2. In a small bowl, whisk the buttermilk with the egg. In a medium bowl, whisk the flour with the cornmeal, baking powder, baking soda, sugar and salt. Whisk in the chives and olives and 3/4 cup of the shredded cheddar. Add the buttermilk mixture and the melted butter; stir just until moistened. Spoon the batter into the prepared tins and sprinkle with the remaining 1/2 cup of cheese. Bake the muffins for about 16 minutes, or until golden. Let cool in the tins for 10 minutes before serving.

  3. Wine Recommendation: Juicy, ripe Petite Sirah: 2001 Guenoc North Coast.


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