perfect cornmeal muffins. I used soft whole wheat flour instead of the unbleached flour. Also used soymilk- I added about 1/4 cup extra. Decreased the sugar (I used organic cane sugar). These were so tasty and moist with just the right amount of sweetness and the cheddar was the perfect touch.
So im going to make this now. BUTTTTT if it has cheese in it...it wont qualify for a vegetarian dish.
I made these for Fall PAC 2011. They had good flavor, but mine came out really dry so I'm only giving them four stars. Probably my fault, I'm really not a baker. I did follow the recipe and let them cook for 17 minutes but they came out a little dark. Next time I'll try pulling them out a little sooner. Thanks AustinMama!
Great corn muffins. These have a nice texture with a slight sweetness. Made for PAC Spring 2008.