Ingredients
1cupbuttermilk
1egg
1¼cupsall-purpose flour
½cupyellow cornmeal
1tspbaking powder
½tspbaking soda
½tspsugar
¼tspsalt
2tbspchives,chopped
2tbspSpanish green olives
1¼cupsfarmstead cheddar cheese,shredded
6tbspbutter,unsalted
Preparation
Preheat the oven to 400 degrees F.
Line 312-cup mini-muffin tins with paper or foil liners.
Alternatively, lightly butter and flour the cups, tapping out any excess flour.
In a small bowl, whisk the buttermilk with the egg.
In a medium bowl, whisk the flour with the cornmeal, baking powder, baking soda, sugar, and salt.
Whisk in the chives and olives and ¾ cup of the shredded cheddar.
Add the buttermilk mixture and the melted butter. Stir just until moistened.
Spoon the batter into the prepared tins and sprinkle with the remaining ½ cup of cheese.
Bake the muffins for about 16 minutes, or until golden.
Let cool in the tins for 10 minutes before serving.
