Cheddar-Onion Corn Muffins
196
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.
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 58g (2.0 oz)Amount per Serving
Calories 13241% of calories from fat
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
17%
Trans Fat
0g
Cholesterol 39mg
13%
Sodium 142mg
6%
Total Carbohydrate
5g
5%
Dietary Fiber 1g
3%
Sugars g
Protein
9g
Vitamin A 4%
•
Vitamin C 1%
Calcium 8%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?
