Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 0.5 teaspoons salt
• 1 cup whole milk
• 2 large eggs
• 0.25 cups dill pickle brine
• 0.25 cups unsalted butter , melted and cooled
• 0.33 cups dill pickle
• 2 tablespoons red bell pepper

Instructions

1. 1 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.
2. 2 In a large bowl, mix cornmeal, flour, baking powder, sugar, and salt.
3. 3 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.
4. 4 Bake until muffins are starting to turn golden brown, 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
5. 5 Cool in the pan for about 5 minutes, then remove muffins to a wire rack. Serve warm or at room temperature.

Nutrition per serving