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!"
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:
1 dozen




  • Preheat the oven to 400F degrees.
  • Combine the first 5 ingredients in a bowl.
  • In another bowl, combine the beaten egg with the oil and buttermilk.
  • Combine the wet and dry ingredients and stil until thoroughly mixed.
  • Stir in the grated cheese and herbs Divide the batter amont 12 lightly oiled or paper lined muffin tins.
  • Bake for 12-15 minutes or until the muffins are golden brown and a toothpick inserted into the center of one tests clean.
  • Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.

Questions & Replies

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  1. I baked these to use up some yukky bland cheese I had (not cheddar) and they are very very nice! I love the flavour (I used dried basil) and the texture.
  2. Mmmmm, these muffins are super tasty! I made them using Recipe #124269 as my choice of herbs/spices and they came out so flavourful and moist with a nice crunch on top. I luv the slightly sweet flavour the corn kernels give and how it pairs with the cheese. Really good! :) Also these are very quick and easy to put together. Thanks so much for sharing this real winner of a recipe with us, Tish! Ill surely make it often again trying other combinations of fresh or dried herbs.


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