Ingredients
For that Batter
- Unsalted butter, softened, or vegetable oil cooking spray, for tin
- 1 cup flour
- 1 cup coarse yellow cornmeal
- 1/4 cup plus two tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon sodium bicarbonate
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg, gently beaten
- 1/4 cup safflower oil
Orange-Rosemary oil
- 1/4 teaspoon finely grated orange zest
- 1/4 teaspoon finely chopped fresh rosemary oil
- 1/4 teaspoon freshly ground pepper
Jalapeno-Cheddar
- 3/4 teaspoon finely chopped jalapeno chile
- 1/4 cup plus two tablespoons grated white-colored cheddar cheese
Caramelized Onion-Bacon
- two tablespoons caramelized onion
- 1 1/2 strips cooked bacon, damaged into small pieces
Directions
Preheat oven to 375 levels. Gently butter a 12-cup small-muffin tin or coat with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, sodium bicarbonate, and salt.
Combine buttermilk, egg, and oil. Stir buttermilk mixture into flour mixture until combined. Divide batter into 3 batches (1 cup each), and stir a flavor combination into each.
Fill glasses of muffin tin three-quarters full with 1 batch of batter. Bake until tops are golden along with a toothpick placed into centers arrives clean, about 12 minutes. Transfer to some wire rack, and let awesome for five minutes. Come out muffins from tin. Repeat with remaining batter. Serve warm or at 70 degrees. Muffins could be stored at 70 degrees for approximately a couple of days.