Corn, Cheddar, and Sun-Dried Tomato Muffins

Submitted by Mirj2338

"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"

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 12

ingredients

• 1⁄2 cup cake flour (not self-rising)
• 1 cup yellow cornmeal
• 1⁄2 tablespoon baking powder
• 1 1⁄2 tablespoons sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 6 ounces grated sharp white cheddar cheese (1-1/2 cups)
• 3⁄4 cup chopped rehydrated sun-dried tomato (soak them in warm water)
• 1⁄2 cup thinly sliced scallion
• 1 1⁄2 cups warmed whole milk
• 6 ounces unsalted butter, melted and cooled
• 1⁄3 cup vegetable oil
• 1 egg

directions

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

Reviews

[Melodie R.]

I have never baked anything this greasy in my life. I went looking for a recipe to copy some incredible muffins I had at a cafe, and I figured this would work. I was a little thrown off by the amount of butter and oil in them - and when I mixed up the batter, I realized it was the most runny muffin batter I had ever encountered. I added an extra cup of cornmeal to try and thicken it up a little bit, but it didn't help much. I also substituted chives for scallions, which I didn't have, and added a couple tbsps of taco seasoning. I baked them in my stoneware muffin pan as directed for 25 minutes. The result was small, dark muffins still bubbling in their own grease when I took them out of the oven. Even after they cooled, they were still gleaming with fat, which they left in liquid form on the knife and on a plate. The texture was okay on the inside, but the outside was almost crispy. It felt like nothing so much as eating a deep-fried muffin. Also, the flavor was only okay - not much taste beyond butter and cornmeal. This might have been my fault, however, for upping the cornmeal at the end. I've given this recipe two stars because I did, in fact, end up with a muffin and not an inedible hunk of goo or charcoal. And all of the ingredients here are tasty - the ratios are just way off. Don't make these muffins, unless you want your heart to hate you. I can hear my arteries crying plaintively. I think I'm going to go eat some fruit.

 

[Maito]

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.