Pimento Corn Muffins
['1/2 stick (1/4 cup) unsalted butter, melted, plus additional for buttering muffin cups', '1 cup yellow cornmeal', '1 cup all-purpose flour', '2 1/2 teaspoons baking powder', '1/2 teaspoon baking soda', '1/2 teaspoon salt', '2 large eggs', '1 1/4 cups well-shaken buttermilk', '1/3 cup drained bottled pimentos (4 ounces), patted dry and finely chopped', 'a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cups']
Put oven rack in middle position and preheat oven to 425°F. Generously butter muffin cups.
Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl.
Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pimentos until just combined.
Divide batter among muffin cups (about 1/3 cup each) and bake until a wooden pick inserted in center of a muffin comes out clean, about 12 minutes. Turn out muffins onto a rack and cool to warm.
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