Name: Crispy Cornmeal-Gruyere Muffins
Yield: 4 servings
Ingredients: 2 cups stone-ground yellow cornmeal; 2 cups all-purpose flour; 2 tablespoons plus 2 teaspoons baking powder; 2 tablespoons sugar; 1 1/2 teaspoons salt; 1/4 teaspoon freshly ground 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 ounces)

Servings: 4 persons

2 cups stone-ground yellow cornmeal
2 cups all-purpose flour
2 tablespoons plus 2 teaspoons baking powder
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 teaspoon freshly ground 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 ounces)

1
Preheat the oven to 400.
2
Line two 12-cup muffin tins with paper baking cups.
3
In a medium bowl, whisk the cornmeal with the flour, baking powder, sugar, salt, pepper and cumin.
4
In a large bowl, using an electric mixer, beat the butter at high speed until light and fluffy.
5
Beat in the eggs, 1 at a time.
6
At low speed, beat in half of the milk, followed by half of the dry ingredients.
7
With a rubber spatula, fold in the cheese and the remaining milk and dry ingredients.
8
Spoon the batter into the baking cups; fill them to within 1/4 inch of the rims.
9
Bake the muffins for 30 minutes, or until golden.
10
Transfer to a rack to cool.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Crispy Cornmeal-Gruyere Muffins

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