Pimento Cheese Muffins
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces extra-sharp cheddar cheese, grated
1 (4-ounce) jar pimentos, drained, patted dry and diced
3 shakes Tabasco sauce
1/4 teaspoon garlic powder
1 cup (8 ounces) buttermilk
1/4 cup olive oil
1 large egg
Preheat oven to 375 degrees and position oven rack in the center. Lightly coat a muffin tin with canola oil spray.
Whisk flour, baking powder, baking soda, and salt in a large mixing bowl. Set aside. In a medium bowl, stir together grated cheese, pimentos, Tabasco sauce and garlic powder. Set aside.
Pour buttermilk into a 2-cup measuring cup. Add olive oil and egg and whisk until well blended. Make a well in the center of the dry ingredients. Pour buttermilk mixture into the well and stir gently. Mix only until there are no more streaks of flour. Gently fold in pimento cheese mixture until evenly distributed. Spoon into muffin cups. Bake for 18 to 20 minutes, until a toothpick inserted comes out clean. Transfer to a rack and let stand for 5 minutes. Gently run a thin knife around each muffin to lift from pan. Serve warm.
Makes 12 muffins
“Dinner with Friends,” Delta Magazine September/October 2012