Zutaten für Cheddar Corn Muffins
- Unbleached Flour
- ½ cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 large egg
- 1 cup milk
- Unsalted Butter
- Sharp Cheddar Cheese
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Zubereitung von Cheddar Corn Muffins
- Preheat oven to 425°F (220°C).
- Grease a 12-cup muffin tin with butter or cooking spray.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, 2 teaspoons baking powder, ½ teaspoon salt, and ¼ cup granulated sugar.
- In a medium bowl, whisk together 1 large egg, 1 cup milk, and ¼ cup melted unsalted butter.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Stir in 1 cup shredded cheddar cheese.
- Fill each muffin cup about ¾ full.
- Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the tops of the muffins.
- Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before serving warm.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
17g
Fat
27g
Carbs
7g
