Last week I went to a friends house for lunch. A few friends had decided to get together at our friends house who had had knee surgery. So since she could not get out, we wanted to take lunch to her and just visit for a bit. When we discussed what to have, I had just finished the video of the cheesy potato soup so they ask if I would bring that. Of course I did and so Dena said she would bring these delectable little corn muffins, which are so great with soups. She sent me the recipe and said I could share with you. So here it is and I hope you enjoy them as much as we did. They are so moist and so full of flavor. If you don’t like green olives, switch to black. But with the weather turning cooler, you will love having these with a pot of whatever type of soup is on the menu.
2 cups all purpose flour
1 tables sugar
2 teas baking powder
1 teas dry mustard
1/2 teas baking soda
1/2 teas salt
1/4 teas black pepper
1/4 cup butter, softened
1 cup (4 oz) shredded Cheddar Cheese
1/2 cup chopped pimento-stuffed green olives
1 1/2 cups buttermilk
Preheat oven to 375. Grease or paper-one 12 muffin cups (2 1/2″ cups)
Combine flour, sugar, baking soda, mustard, baking powder, salt and red pepper in a large bowl. Cut in the butter with pastry blender until mixture resembles fine crumbs. Stir in cheese and olives.
Combine buttermilk with egg in a small bowl until blended. Stir into flour -cheese mixture just util moistened. Spoon evenly into prepared muffin cups (pan).
Bake 25-30 minutes or until golden brown and wooden toothpick inserted in center comes out clean.
Immediately remove from pan. Cool on wire rack. Serve warm or cool completely.
They are great with a pat of butter melted over the top.