Pimento Corn Muffins

ingredients

• 1/2 stick (1/4 cup) unsalted butter, melted, plus additional for buttering muffin cups
  2/3 stick whipped butter
  1/2 stick hydrogenated fat
  1/2 stick margarine
  1/3 stick olive oil
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 1/2 teaspoons baking powder
  2/3 teaspoon baking soda & 2/3 cup molasses
  2/3 teaspoon baking soda & 1 1/4 cups sour milk/buttermilk/yogurt
  2/3 teaspoon baking soda & 1 1/4 teaspoons cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/4 cups well-shaken buttermilk
  1 1/4 cups yogurt
  1 1/4 cups sour cream
  1 1/4 cups water & 1/3 cup buttermilk powder
  1 1/4 cups milk & 2 1/4 teaspoons cream of tartar
  1 1/4 cups milk & 1 1/4 teaspoons vinegar/lemon juice
• 1/3 cup drained bottled pimentos (1/2 cup), patted dry and finely chopped
•  ,
• Special equipment: a muffin pan (preferably nonstick) with 12 (1/2 cup) muffin cups

directions

Put oven rack in middle position and preheat oven to 425 degrees. Generously butter muffin cups.

Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl.

Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pimentos until just combined.

Divide batter among muffin cups (about 1/3 cup each) and bake until a wooden pick inserted in center of a muffin comes out clean, about 12 minutes. Turn out muffins onto a rack and cool to warm.

Cooks' note: Muffins can be made 8 hours ahead and cooled completely, uncovered, then kept in an airtight container at room temperature. To reheat, arrange in 1 layer in a shallow baking pan, then sprinkle lightly with water and bake, covered with foil, in a 325 degrees oven until warm, about 10 minutes.