Crispy Cornmeal-Gruyere Muffins

• 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.

stoneground yellow cornmeal, flour, baking powder, sugar, salt, freshly ground pepper, ground cumin, butter, eggs, milk, gruyere cheese

Taken from www.foodandwine.com/recipes/crispy-cornmeal-gruyere-muffins (may not work)