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| Mascarpone Corn Muffins |
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(makes 6 large muffins)
 Cornmeal - 1¼ cups
All purpose flour - ¾ cup Sugar - 3 tablespoons Baking powder - 2 teaspoons Baking soda - ½ teaspoon Salt - ½ teaspoon Large eggs - 2 each Mascarpone - 2/3 cup Buttermilk - 2/3 cup Butter, melted - 3 tablespoons Preheat oven to 425 degrees and position rack in center. Grease 9x9-inch pan; a standard 12 muffin pan; or 6 large muffin pan. Whisk together all dry ingredients. In a separate bowl, whisk together eggs, Mascarpone and buttermilk, then add to dry ingredients. Mix together just till moistened. Scrape batter into cups or pan. Bake till toothpick inserted in the center comes out clean, 10 – 12 minutes in muffin pan, 20-25 minutes in square pan. Serve warm. Buon Appetito! |
