Breads and Muffins
Mrs. Beazley’s Sweet & Savory Cornmeal Muffins
Sweet and savory for breakfast? Yes please.
- 1-¾ C. unbleached flour
- ⅔ C. granulated sugar
- 1 C. cornmeal
- 1 Tbsp. baking powder
- ½ tsp. baking soda
- ½ C. milk
- ¾ C. buttermilk
- 2 large eggs, lightly beaten
- ⅓ C. olive oil
- 1 can (4 ounce) chopped green chilies
- 3 Tbsp. melted butter
Preheat oven to 350°F. Spray 12-cup muffin tin with non-stick cooking spray.
Combine dry ingredients: flour, sugar, cornmeal, baking powder and baking soda in large bowl.
In another small bowl combine wet ingredients: milk, buttermilk, eggs and olive oil. Mix well.
Pour liquid ingredients into dry and stir until just blended. Finally, stir in chopped green chilis and melted butter.
Distribute batter evenly in muffin tin.
Bake 18-20 minutes or until toothpick inserted comes out clean. Remove from oven, cool slightly and serve warm with honey and butter.