Super cheesy, moist and packed with tons of deliciousness. These savory corn muffins will satisfy everyone’s appetite.
YIELD
12 servingsPREP
10 minCOOK
35 minREADY
50 minIngredients
Directions
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.
Comments
Hi, your photos look delicious & good but your measurements in US & Metric are terribly flawed and confusing, for example:
355ml = 1 cup whole wheat flour
118ml = 1.5 cups flour, all-purpose
237ml = 1 cup cornmeal
How can 1 cup of whole wheat flour be so much more than 1.5 cups of flour measured in ml???
ml is used in measuring volume in liquids and not for dry ingredients.
If you are sincere in sharing your recipe, would you be kind enough to provide the measurements in Grams?
Thank you.