Black Pepper – Parmesan Corn Muffins

Great with soup, these tender-crispy gems are also perfect right out of the oven to go with your eggs or coffee. While there are certainly pepper and cheese, those flavors aren’t screaming and just add up to a tasty cornmeal muffin. Best warm, they will also travel well in the picnic basket or in a big pocket on a long walk. I tested these twice with a little garlic and while I liked them a little better without, you might want to add one clove garlic, grated or smashed and chopped very finely.

makes 12 muffins

Ingredients

Shortening or softened butter for greasing muffin tin
¼ cup (4oz/60 grams) salted butter, melted and cooled
1 large egg
1 cup (8 oz/227 grams) buttermilk
½ cup (50 grams) white granulated flour
1 cup (120 grams) unbleached all-purpose flour
¾ cup (120 grams) yellow cornmeal
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt I use Morton’s.
3/4 cup (2 ¾ oz/75 grams) Parmigiano Reggiano cheese, finely grated
Freshly ground black pepper
Softened salted butter for serving

Instructions

PREPARATION: Preheat oven to 400 degrees F and set rack at center. Grease the cups of a 12-cup muffin tin really well, including around the top edges, or line with cupcake papers if you prefer. (I think muffins are better without the paper as they bake with a crispier crust.)
MIX TOGETHER THE WET INGREDIENTS: In a medium bowl or measuring cup, whisk together the cooled butter, egg, buttermilk, and sugar. Set aside.
MIX TOGETHER THE DRY INGREDIENTS: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
STIR TOGETHER THE WET AND DRY INGREDIENTS: Pour the buttermilk mixture into the flour mixture and stir together until just barely mixed.
USING A SPRAYED LARGE SCOOP, divide the batter into the greased muffin cups. Top each with some cheese – about tablespoon. Grind some black pepper over each; I use 3 twists of my pepper grinder.
BAKE UNTIL GOLDEN BROWN and toothpick inserted at center comes out clean or nearly clean-- 14-16 minutes. Set tin on cooling rack for 5-8 minutes. Bang pan firmly a few times and flip to turn muffins out. Or, using an off-set spatula or a small, thin knife, lift muffins out of cups, cutting around edges if necessary. Serve warm with butter.
LEFTOVERS: Cool; place leftovers in resealable bag and store a day or two at room temperature, one week in fridge, and 2 months in the freezer. To reheat: Slice in half, butter, and brown on both sides in grill pan or skillet over medium-high flame.