1/2 Photos of Cheese and Herb Corn Muffins
The flexability in these muffins in in the choice of the herbs. Customize them to fit the meal you are making. Really good!
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Units: US | Metric
- 158.51 ml cornmeal
- 236.59 ml whole wheat pastry flour
- 4.92 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 2 egg whites or 1 egg, beaten
- 44.37 ml canola oil
- 236.59 ml buttermilk
- 236.59 ml cheddar cheese, grated
- 118.29 ml corn kernel
- 44.37 ml mixed fresh herbs, minced or 7.39 ml dried herbs (of your choice)
- 1Preheat the oven to 400F degrees.
- 2Combine the first 5 ingredients in a bowl.
- 3In another bowl, combine the beaten egg with the oil and buttermilk.
- 4Combine the wet and dry ingredients and stil until thoroughly mixed.
- 5Stir in the grated cheese and herbs Divide the batter amont 12 lightly oiled or paper lined muffin tins.
- 6Bake for 12-15 minutes or until the muffins are golden brown and a toothpick inserted into the center of one tests clean.
- 7Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.
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Nutritional Facts for Cheese and Herb Corn Muffins
Serving Size: 1 (843 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1736.1
- Calories from Fat 787
- Total Fat 87.5 g
- Saturated Fat 29.0 g
- Cholesterol 128.4 mg
- Sodium 3260.7 mg
- Total Carbohydrate 181.7 g
- Dietary Fiber 22.5 g
- Sugars 13.8 g
- Protein 69.0 g
The following items or measurements are not included:
mixed fresh herbs