From Food & Wine Magazine, November 2004
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Crispy Cornmeal & Gruyere Muffins
Makes 24 muffins
2 cups stoneground yellow cornmeal
2 cups all-purpose flour
2 tablespoons + 2 teaspoons baking powder
2 tablespoons sugar
1-1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
2 sticks unsalted butter, softened
2 large eggs
2 cups whole milk
3 cups coarsely shredded Gruyere cheese (9 oz.)
Preheat oven to 400*F. Line 12-cup muffin tin with paper liners. In medium bowl, whisk together cornmeal, flour, baking powder, sugar, salt, pepper, and cumin.
In large bowl, beat butter with electric hand mixer on high speed until light and fluffy. Beat in eggs one at a time. On low speed, beat in half of milk, followed by half of dry ingredients. Use a rubber spatula to fold in the cheese and remaining milk and dry ingredients.
Spoon batter into paper liners, to within 1/4" of the rim. Bake for 30 minutes or until golden brown. Transfer to a rack to cool.
--------------
Crispy Cornmeal & Gruyere Muffins
Makes 24 muffins
2 cups stoneground yellow cornmeal
2 cups all-purpose flour
2 tablespoons + 2 teaspoons baking powder
2 tablespoons sugar
1-1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
2 sticks unsalted butter, softened
2 large eggs
2 cups whole milk
3 cups coarsely shredded Gruyere cheese (9 oz.)
Preheat oven to 400*F. Line 12-cup muffin tin with paper liners. In medium bowl, whisk together cornmeal, flour, baking powder, sugar, salt, pepper, and cumin.
In large bowl, beat butter with electric hand mixer on high speed until light and fluffy. Beat in eggs one at a time. On low speed, beat in half of milk, followed by half of dry ingredients. Use a rubber spatula to fold in the cheese and remaining milk and dry ingredients.
Spoon batter into paper liners, to within 1/4" of the rim. Bake for 30 minutes or until golden brown. Transfer to a rack to cool.