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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.

Yield

18

servings

Prep

10

min

Cook

40

min

Ready

50

min

Trans-fat Free
 

Ingredients

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.

 

* not incl. in nutrient facts

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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?

 

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