Cornmeal and Cheese Muffins
Delicious cheese muffins get added flavor from cornmeal, corn in the batter, plus just a touch of honey. Fabulous
Equipment
- 1 12 cup muffin tin
Ingredients
- 1 1/2 cups cornmeal
- 1/2 cup all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon dried chives, (or dried dill, parsley or oregano)
- 3/4 cup milk
- 1 egg
- 2 tablespoons oil, (olive oil, avocado oil, melted coconut oil or vegetable oil)
- 2 tablespoons honey
- 1 cup corn kernels, (optional)
- 3/4 cup cheddar cheese, strong, shredded
Instructions
- In a large bowl, combine the cornmeal, flour and baking powder.
- In a medium bowl, combine the milk, egg, oil and honey.
- Stir the liquid ingredients into the dry ingredients until just blended, being careful not to over mix the batter. Fold in the corn and cheese.
- Coat 12 muffins cups with nonstick spray. Fill each muffin cup about 3/4 full with the batter.
- Bake at 375° F for 15 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Makes 12 muffins.
Notes
Options:
Add 1 cup of cooked, chopped bacon or ham.
If you love things hot, add a bit of finely chopped jalapeno pepper to the batter.
Use Monterey Jack cheese instead of cheddar.
The corn kernels are optional, but I but I love these muffins with the addition of the corn. You can use either fresh corn if you are lucky enough to have it or frozen or canned kernel corn. Any of them work well.
You can certainly use regular milk, any fat level, as the wet ingredient in this recipe but I often use almond milk. I have had great success using almond milk in muffins. You can also use coconut milk although it might change the taste a bit, soy milk or hemp milk, although I haven't tried those so I can't tell you if they work as well. It's up to you.
Add 1 cup of cooked, chopped bacon or ham.
If you love things hot, add a bit of finely chopped jalapeno pepper to the batter.
Use Monterey Jack cheese instead of cheddar.
The corn kernels are optional, but I but I love these muffins with the addition of the corn. You can use either fresh corn if you are lucky enough to have it or frozen or canned kernel corn. Any of them work well.
You can certainly use regular milk, any fat level, as the wet ingredient in this recipe but I often use almond milk. I have had great success using almond milk in muffins. You can also use coconut milk although it might change the taste a bit, soy milk or hemp milk, although I haven't tried those so I can't tell you if they work as well. It's up to you.Nutrition
Calories: 189kcalCarbohydrates: 26gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 23mgSodium: 181mgPotassium: 136mgFiber: 2gSugar: 5gVitamin A: 269IUVitamin C: 2mgCalcium: 129mgIron: 1mg
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