Ingredients
1 c. buttermilk
1 egg
1 1/4 c. all-purpose flour
1/2 c. yellow cornmeal
1 tsp. baking powder
1/2 tsp. each of baking soda and sugar
1/4 tsp. salt
2 tbsp. Chopped chives
2 tbsp. Spanish green olives
1 1/4 c. shredded farmstead cheddar cheese
6 tbsp. unsalted butter
Preparation
Step 1Preheat 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.Step 2In 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.Step 3Wine Recommendation: Juicy, ripe Petite Sirah: 2001 Guenoc North Coast.
