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Cheddar Cornmeal Muffins

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Submitted by lclancy

YIELD

1 batch

PREP

25 min

COOK

20 min

READY

45 min

Ingredients

1 237
1 237
CUP ML CORNMEAL
white
1 15
TABLESPOON ML BAKING POWDER
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML CAYENNE PEPPER
1 237
CUP ML BUTTERMILK
6 9E+1
TABLESPOONS ML BUTTER
melted, cooled slightly
1 1
LARGE EACH EGGS
1 237
CUP ML CHEDDAR CHEESE
grated

Directions

Preheat oven to 425℉ (220℃).

Line twelve ⅓ cup muffin cups with paper or foil liners.

Stir first 6 ingredients in large bowl to blend.

Whisk buttermilk, butter and egg in medium bowl to blend.

Add to dry ingredients and stir just until combined.

Fold in grated cheddar cheese.

Divide batter equally among prepared muffin cups.

Bake muffins until tops are golden and tester inserted into center comes out clean, about 20 minutes.

Cool in pan on rack 10 minutes. Serve warm or at room temperature.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 529 50% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 18g 88%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 1047mg 44%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 12%
Sugars g
Protein 33g
Vitamin A 19% Vitamin C 1%
Calcium 36% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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