Pimento Corn Muffins

• 1/2 stick (1/4 cup) unsalted butter, melted, plus additional for buttering muffin cups
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/4 cups well-shaken buttermilk
• 1/3 cup drained bottled pimentos (4 ounces), patted dry and finely chopped
• a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cups

1. Put oven rack in middle position and preheat oven to 425u0b0F. Generously butter muffin cups.
2. Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl.
3. Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pimentos until just combined.
4. Divide batter among muffin cups (about 1/3 cup each) and bake until a wooden pick inserted in center of a muffin comes out clean, about 12 minutes. Turn out muffins onto a rack and cool to warm.

unsalted butter, yellow cornmeal, flour, baking powder, baking soda, salt, eggs, wellshaken buttermilk, pimentos

Taken from www.epicurious.com/recipes/food/views/pimento-corn-muffins-238082 (may not work)