Whole Wheat Cheddar-Onion Corn Muffins
Super cheesy, moist and packed with tons of deliciousness. These savory corn muffins will satisfy everyone's appetite.
drained and chopped
or other vegetable oil
Preheat the oven to 350℉ (180℃) degrees.
Line the muffin cups with paper liners or spray with cooking spray.
In a large mixing bowl, whisk together the flours, cornmeal, baking powder, sugar and salt until evenly combined.
Stir in the cheese, onion and jalapenos.
In another bowl, whisk together the milk, vegetable oil and eggs until well blended.
Pour the liquid ingredients into flour mixture, and stir until just moistened.
Spoon equal amount of batter into prepared muffin cups.
Bake until puffed and golden, about 35 minutes, or until a wooden skewer inserted into the centre comes out clean.
Remove from the oven, and let cool on a wire rack.
Serve warm or at room temperature.
Note: The muffins can be stored in an air-tight container or a zip-lock bag in the refrigerator for a few days, or in the freezer for up to a month.