Ingredients for Corn Cheddar And Sun Dried Tomato Muffins
- Cake Flour
- Yellow Cornmeal
- 2 teaspoons baking powder
- 1/2 cup granulated sugar
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Sharp White Cheddar Cheese
- Sun Dried Tomato
- Scallion
- Whole Milk
- Unsalted Butter
- Vegetable Oil
- 1 large egg
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How to Make Corn Cheddar And Sun Dried Tomato Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornmeal, 2 teaspoons baking powder, 1/2 cup granulated sugar, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1 1/2 cups shredded cheddar cheese, 1/2 cup chopped sun-dried tomatoes (oil-packed, drained), and 2 tablespoons chopped scallions. Gently toss to combine.
- In a separate bowl, whisk together 1 cup warm milk, 1/4 cup melted unsalted butter, 2 tablespoons vegetable oil, and 1 large egg.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fill each muffin cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 2-3 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy halved, toasted, and buttered!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
18g
Fat
59g
Carbs
5g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breads Breakfast Lunch Snacks Eggs Dairy Vegetables American Southwestern United States Oven Kosher Vegetarian Muffins Cheese Dietary High Calcium Brown Bag Quick Breads High In Something Tomatoes Brunch Taste Mood Savory To Go Equipment
