Recipe for Black-Pepper Corn Muffins with Herb Butter 
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Yield:
8 Muffins
Ingredients:
Amount Ingredient
1/2 cup All-purpose flour, unsifted
1/2 cup Yellow cornmeal
2 tsp Baking powder
1 tsp Ground coriander
1/2 tsp Cracked black pepper
1/2 tsp Salt
1/4 cup Buttermilk
2 lrg Eggs
2 tbl Olive oil
2 tbl Unsalted butter, melted and cooled
----------------- HERB BUTTER ----------------
1/2 cup Unsalted butter, softened
1 tbl Mixed fresh herbs, minced
1/8 tsp Lemon zest, grated
1/8 tsp Salt
Instructions:
Instructions: Preheat oven to 425 degrees F. Grease 8-cup (2-1/2-inch diameter)

muffin pan. Set aside.

In medium bowl, mix flour, cornmeal, baking powder, coriander, pepper, and salt. In glass measure, whisk milk, eggs, oil, and butter until blended. Pour into flour mixture; with wooden spoon, stir just until dry ingredients are moistened. (Do not overmix.)

Spoon batter into prepared muffin pan, dividing evenly. Bake 18 to 20 minutes or until tops spring back when lightly touched.

Meanwhile, make Herb Butter: In bowl mix ingredients until blended.

Remove muffins from pan; cool slightly on rack. Serve with Herb Butter.

Makes 8 servings.

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