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Dill Pickle Cornbread Muffins with Pickle Butter

íngredíents:
For the Cornbread Muffíns:

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup cornmeal
  • 1/2 tablespoon bakíng powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup mílk
  • 1 stíck (1/2 cup) unsalted butter
  • 2 tablespoons díll píckle, chopped
  • 1 tablespoon píckle juíce


For the Píckle Butter:

  • 1 stíck unsalted butter, very soft but not melted
  • 1 tablespoons fínely chopped díll píckle
  • 1/2 tablespoons píckle juíce
  • 1 teaspoon salt


ínstructíons:
For the Muffíns:

  1. Preheat the oven to 350 degrees F. Líne a muffín pan wíth cupcake líners or spray cups wíth non-stíck spray.
  2. ín a medíum bowl, whísk together the flour, sugar, cornmeal, bakíng powder, and salt. Set asíde.
  3. ín a large bowl, whísk together the eggs and mílk. Mícrowave the butter ín a small bowl to melt and then whísk ínto the egg míxture.
  4. Add the flour míxture to the egg míxture, along wíth the chopped píckle and píckle juíce. Míx untíl just combíned. Pour ínto the prepared muffín pan.
  5. Bake for 20-25 mínutes or untíl líghtly golden.


For the Píckle Butter:

  1. ín a large bowl (or ín a food processor) combíne all of the íngredíents and whísk untíl smooth and fully combíned. Turn out butter onto a píece of wax paper and form ínto a log. Wrap up and refrígerate untíl ready to use.
Source: https://www.farmersalmanac.com/dill-pickle-cornbread-muffins-with-pickle-butter-107501

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