Cheddar-Onion Corn Muffins
So good, made these cheddar-onion corn muffins with mostly whole wheat flour and olive oil. Boy. oh boy, weren't they delicious! See the linked recipe below for the healthier version.
Yield
18 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
cornmeal
yellow |
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
cheddar cheese
shredded |
|
| ½ | cup |
onions
minced |
|
| 1 ½ | cups |
milk
|
|
| ¼ | cup |
butter
melted |
|
| 2 | large |
eggs
lightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
cornmeal
yellow |
|
| 7.5 | ml |
baking powder
|
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
cheddar cheese
shredded |
|
| 118 | ml |
onions
minced |
|
| 355 | ml |
milk
|
|
| 59 | ml |
butter
melted |
|
| 2 | large |
eggs
lightly beaten |
|
Directions
Heat oven to 350℉ (180℃).
Lightly grease muffin tins.
Mix flour, cornmeal, baking powder, sugar and salt in large bowl.
Add cheese and onion; mix well.
Add milk, melted butter and eggs; stir just until dry ingredients are moistened.
Do not overmix.
Spoon into prepared muffin tins, filling two-thirds full.
Bake until puffed and golden, 30 to 40 minutes.
Cool on wire rack.
