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    You are in: Home / Recipes / Corn, Cheddar, and Sun-Dried Tomato Muffins Recipe
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    Corn, Cheddar, and Sun-Dried Tomato Muffins

    Corn, Cheddar, and Sun-Dried Tomato Muffins. Photo by Maito

    1/2 Photos of Corn, Cheddar, and Sun-Dried Tomato Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Mirj's Note:

    Three of my favorite foods bound together in yumminess. I like to halve the muffins, toast them and then spread lots of butter on them

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    Units: US | Metric


    1. 1
      Preheat the oven to 400 degrees F.
    2. 2
      Butter a 12-cup muffin tin.
    3. 3
      Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl and mix well.
    4. 4
      Add the cheese, sun-dried tomatoes, and scallions and toss well.
    5. 5
      Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
    6. 6
      Add the wet ingredients to the dry and mix together just until a soft dough forms.
    7. 7
      (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter.
    8. 8
      Bake until the tops start to brown slightly, 20 to 25 minutes.
    9. 9
      Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
    10. 10
      Serve warm or at room temperature.
    11. 11
      Cover and refrigerate for at least 2 hours or up to 2 days.

    Ratings & Reviews:

    • on August 14, 2007


      These were good muffins, but a little greasy, even with subbing applesauce for about half of the butter/oil. I used nonhydrogenated tub margarine, nonfat milk, and less cheese. The muffins were a third of the fat (but didn't taste it). The batter was extremely liquidy, another reason to cut back on the oil/butter (the ratio of fat in this recipe is 4-5 times what is normal for muffins). I think the flavors (especially the sun dried tomatoes) give this the potential to be 4 stars, with a little tweaking.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Corn, Cheddar, and Sun-Dried Tomato Muffins

    Serving Size: 1 (94 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 310.7
    Calories from Fat 217
    Total Fat 24.1 g
    Saturated Fat 11.8 g
    Cholesterol 66.0 mg
    Sodium 324.9 mg
    Total Carbohydrate 17.8 g
    Dietary Fiber 1.3 g
    Sugars 4.7 g
    Protein 7.0 g

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