Pimento Cheese Muffins
Chef Lincoln Carson likes to bake a nugget of pimento cheese. The version here mixes the pimento cheese into the batter, so you get cheesy, peppery flavors in every bite.
- 2.5 cup all-purpose flour
- 3 Ounce drained jarred pimientos, chopped (1/2 cup)
- 5 Ounce shredded extra-sharp cheddar cheese (1 1/2 cups)
- 1.5 Tbsp Worcestershire sauce
- 3 Tbsp minced parsley
- 3 Tbsp sliced scallions
- 0.5 small yellow onion, minced
- 0.25 cup finely chopped chives
- 0.5 Tbsp jarred harissa paste (see Note)
- 4 Tbsp unsalted butter, melted and cooled
- 2 large eggs
- 1.5 cup buttermilk
- 1 tsp freshly ground black pepper
- 1 tsp baking soda
- 1 Tbsp baking powder
- 1 Tbsp kosher salt
- 1 Tbsp plus 1 tsp smoked paprika
- Pimento cheese, for serving (optional)
- Preheat the oven to 375°. ?In a medium bowl, whisk the flour with the paprika, salt, baking powder, baking soda and pepper. In a large bowl, whisk the buttermilk with the eggs, butter, harissa, chives, onion, scallions, parsley and Worcestershire until smooth. Whisk into the dry ingredients just until combined. Stir in the cheese and chopped pimientos.?
- Using a 1/3-cup measure, scoop the batter into 12 muffin cups. Bake for about 18 minutes, until golden brown and a toothpick inserted in the middle comes out clean. Let cool for 5 minutes, then unmold and serve with pimento cheese.?
Make Ahead: The muffins can be kept at room temperature overnight.?
Notes: Harissa, the brick-red Tunisian chile paste, is available at specialty food stores and markets like Whole Foods.
Recipe Credit: Lincoln Carson
Image Credit: Con Poulos