Corn, Cheddar, and Sun-Dried Tomato Muffins

Recipe by Mirj2338
READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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