Cornmeal and Cheddar Muffins Recipe

Looking for an easy Cornmeal and Cheddar Muffins recipe? Learn how to make Cornmeal and Cheddar Muffins using healthy ingredients.


Submitted by kirvv

Makes 12 servings



Cormeal, Cheddar, Sundried Tomato Muffins from the White Dog Cafe in Philadelphia

Recipe Ingredients for Cornmeal and Cheddar Muffins

1/2 cup flour
1 cup cornmeal
1/2 tbsp baking soda
1 1/2 tbsp sugar
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups cheddar cheese, grated
3/4 cup sun-dried tomatoes, chopped
1/2 cup scallions
1 1/2 cups whole milk, warmed
6 oz butter, melted then cooled
1/3 cup canola oil
1 egg

Recipe Directions for Cornmeal and Cheddar Muffins

  1. Preheat oven to 400 and spray a 12-cup muffin tin with non-stick spray.

  2. Combine dry ingredients and mix well.

  3. Add the cheese, sundried tomatoes and scallions and toss well.

  4. Whisk together the warm milk, melted butter, oil and egg in a separate bowl.

  5. Add the wet ingredients to the dry and mix together until just blended. Do not over mix.

  6. Fill the muffin cups to the rim with batter.

  7. Bake until the tops start to brown slightly, about 20 to 25 minutes.

  8. Cool for 2-3 minutes then turn out onto a wire rack to cool. Serve warm or at room temperature.

Categories

Breads

Nutrition Facts
Serving Size 99.9g
Amount Per Serving
Calories
301
Calories from Fat
216
% Daily Value*
Total Fat
24.0g
37%
Saturated Fat
11.5g
57%
Trans Fat
0.0g
Cholesterol
64mg
21%
Sodium
447mg
19%
Potassium
135mg
4%
Total Carbohydrates
15.7g
5%
Dietary Fiber
1.1g
4%
Sugars
3.7g
Protein
6.6g
Vitamin A 14% Vitamin C 3%
Calcium 15% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
    Bad points
  • High in saturated fat
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