DOUBLE CORN AND CHEESE MUFFINS
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Butter 12 large muffin cups.
- In a mixing bowl combine the flour, cornmeal, sugar, baking powder and salt.
- In a separate bowl beat the eggs lightly, then whisk in the milk and melted butter. Make a well in the dry ingredients and pour in the egg mixture. Stir gently, just until combined. Stir in the corn and cheese.
- Spoon the mixture into the muffin cups, filling each about three-fourths full.
- Bake the muffins for 15 minutes, then reduce the heat to 375 degrees and bake 10 minutes longer, until the tops are golden brown and spring back when touched lightly.
- Cool the muffins in the pans on a rack for five minutes, then transfer to a basket and serve at once.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 6 grams, Sodium 189 milligrams, Sugar 4 grams, TransFat 0 grams
DOUBLE-CORN AND CHEESE MUFFINS
Categories Bread Cheese Bake Vegetarian Mozzarella Corn Fall Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 8 muffins
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Line eight 1/3-cup muffin cups with paper liners. Blend milk and egg in small bowl. Place remaining ingredients in large bowl; add milk mixture. Stir until ingredients are just moistened (do not overmix). Divide batter among prepared muffin cups.
- Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Serve muffins warm.
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