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Prep Time:
15 mins
Cook Time:
15 mins
Cool Time:
5 mins
Total Time:
35 mins
Servings:
10
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Ingredients
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1 cup yellow cornmeal
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1 cup all-purpose flour
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2 teaspoons baking powder
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2 teaspoons white sugar
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1/2 teaspoon salt
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1 cup whole milk
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2 large eggs
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1/4 cup dill pickle brine
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1/4 cup unsalted butter, melted and cooled
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1/3 cup chopped dill pickle
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2 tablespoons finely chopped red bell pepper
Directions
Preheat the oven to 400 degrees F (200 degrees C). Spray a standard 12-well muffin pan with nonstick cooking spray or line with paper muffin liners.
In a large bowl, mix cornmeal, flour, baking powder, sugar, and salt.
Whisk milk, eggs, pickle brine, and butter together in a small bowl. Pour over flour mixture, and stir just until combined. Fold in dill pickle and red bell pepper. Spoon batter evenly into the prepared muffin pan, filling each cup about 2/3 full.
Bake until muffins are starting to turn golden brown, 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for about 5 minutes, then remove muffins to a wire rack. Serve warm or at room temperature.
I Made It
Nutrition Facts (per serving)
174
Calories
7g
Fat
24g
Carbs
4g
Protein
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Nutrition Facts
Servings Per Recipe
10
Calories
174
% Daily Value *
Total Fat
7g
9%
Saturated Fat
4g
19%
Cholesterol
52mg
17%
Sodium
624mg
27%
Total Carbohydrate
24g
9%
Dietary Fiber
1g
5%
Total Sugars
5g
Protein
4g
9%
Vitamin C
4mg
4%
Calcium
95mg
7%
Iron
1mg
7%
Potassium
107mg
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
