Corn, Cheddar, and Sun-Dried Tomato Muffins
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
2
People talking
INGREDIENTS
Nutrition- 1⁄2
- 1cup yellow cornmeal
- 1⁄2tablespoon baking powder
- 1 1⁄2tablespoons sugar
- 1⁄2teaspoon salt
- 1⁄2teaspoon fresh ground black pepper
- 6
- 3⁄4
- 1⁄2cup thinly sliced scallion
- 1 1⁄2cups warmed whole milk
- 6
- 1⁄3cup vegetable oil
- 1
Advertisement
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.
Advertisement