Cheddar-Onion Corn Muffins
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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.
