Best Feta Corn Muffins Recipes
FETA CORN MUFFINS
Categories Bread Cheese Dairy Brunch Bake Quick & Easy Fall Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. and butter well twelve 1/3-cup muffin tins.
- In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt. Add sage and feta and toss well.
- In a small bowl whisk together milk, egg, and butter.
- Add egg mixture to dry ingredients, stirring until batter is just combined (do not overmix).
- Divide batter among prepared muffin tins. Bake muffins in middle of oven about 18 to 20 minutes, or until golden and springy to touch.
- Turn muffins out onto racks to cool.
FETA CORN MUFFINS
You'll love these easy Greek muffins that make terrific accompaniments to salads and soups. Taken from the "Quick and Healthy Low Fat Cooking" cookbook.
Provided by jonesies
Categories Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Coat 12 muffin cups with no-stick spray.
- Place the onions in a small bowl.
- Microwave on high for 1 minute.
- In a medium bowl, mix the buttermilk, egg, honey and oil.
- In a large bowl, mix the flour, cornmeal, baking soda, cumin, pepper, coriander, oregano and baking powder.
- Stir in the feta and onions.
- Pour the buttermilk mixture over the flour mixture.
- Mix with a rubber spatula until the dry ingredients are moistened.
- Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
- Bake at 450 degrees for 15 minutes.
Nutrition Facts : Calories 153.9, Fat 5.3, SaturatedFat 2, Cholesterol 9.8, Sodium 372.1, Carbohydrate 22.4, Fiber 1.2, Sugar 6.1, Protein 4.8
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