WWW.FREI-STYLE.COMCheesy Cornbread Muffins
Ingredients
For 12 muffins
- 120 gr (4.2 oz.) cornmeal (fine)
- 120 gr (4.2 oz.) all-purpose flour
- 1 Tbsp baking powder
- 2 tsp salt
- 1 tsp sugar
- 120 gr (4.2 oz.) sharp cheese (grated)
- 240 ml (1 cup) milk (e.g. oat milk or soy milk)
- 60 gr (2.1 oz.) butter (melted)
- 1 egg
- 1 Tbsp corn kernels (for sprinkling)
- chives (optional, to garnish)
Equipment: 12-cup muffin tin, 12 paper liners, 2 bowls, whisk, cheese grater
Instructions
Get ready
- 1.Preheat the oven to 180°C (356°F) conventional heat. Line a muffin tin with 12 paper liners or grease the cups.
- 2.Finely grate the cheese if you are not using pre-grated cheese. Melt the butter and let it cool slightly.
Mix the batter
- 1.In a large bowl, mix the cornmeal, flour, baking powder, salt and sugar.
- 2.In a second bowl, whisk the milk, melted butter and egg together and stir in the grated cheese.
- 3.Add the wet ingredients to the dry ones and stir only until an even batter forms.
Bake the muffins
- 1.Divide the batter among the liners so they are about three quarters full. Sprinkle the corn kernels on top.
- 2.Bake in the preheated oven for 20 to 25 minutes until the muffins are golden and a wooden skewer inserted into them comes out clean.
- 3.Take them out, let them cool briefly in the tin and sprinkle with chives if you like. Serve warm or cold.
Notes
Tip from my kitchen: with a very strong, salty cheese, 1 tsp salt is plenty. If you like, fold an extra 2 to 3 Tbsp corn kernels and some chopped chives into the batter. Let the muffins rest in the tin for 5 minutes before taking them out, then they stick less to the paper. For a spicy version, I add 1 finely chopped chili.
Nutrition per serving: 165 kcal · 5 g protein
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook