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Cheddar-Onion Corn Muffins

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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 servings

Prep

10 min

Cook

40 min

Ready

50 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ cups all-purpose flour
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1 cup cornmeal
yellow
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1 ½ teaspoons baking powder
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1 tablespoon sugar
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½ teaspoon salt
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1 cup cheddar cheese
shredded
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½ cup onions
minced
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1 ½ cups milk
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¼ cup butter
melted
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2 large eggs
lightly beaten
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Ingredients

Amount Measure Ingredient Features
355 ml all-purpose flour
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237 ml cornmeal
yellow
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7.5 ml baking powder
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15 ml sugar
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2.5 ml salt
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237 ml cheddar cheese
shredded
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118 ml onions
minced
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355 ml milk
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59 ml butter
melted
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2 large eggs
lightly beaten
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 13241% 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?
 

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