SAVORY HERB-AND-CHEESE MUFFINS
Makes 12 muffins
Overnight breads don’t have to be baked for just breakfast! This delicious muffin batter can be prepped in the morning and baked fresh and hot for family supper that night.
2 cups (250 grams) all-purpose flour
⅔ cup (100 grams) cornmeal
4 teaspoons (20 grams) baking powder
1 teaspoon (3 grams) kosher salt
1 teaspoon (2 grams) ground black pepper
⅔ cup (149 grams) vegetable oil
2 large eggs (100 grams), room temperature
1¼ cups (300 grams) whole buttermilk
⅔ cup (85 grams) shredded fontina cheese*
⅔ cup (48 grams) freshly grated Parmesan cheese*
⅓ cup (13 grams) finely chopped fresh chives
⅓ cup (13 grams) finely chopped fresh parsley
Garnish: shredded fontina cheese
1. In a small bowl, whisk together flour, cornmeal, baking powder, salt, and pepper.
In a medium bowl, whisk together oil and eggs until smooth; whisk in buttermilk. Gradually add flour mixture, stirring until just combined and stopping to scrape sides of bowl. Cover
