Savoury Cheddar-Cornmeal Muffins
Easy and ideal with soup, chili or alongside a salad - or on their own for breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 1 cup cornmeal
- 2 tsp baking powder
- 2 tbsp CCB Dip Mix
- 1 tsp Louisiana Hot & Spicy Dip Mix
- 2 cups grated low-fat sharp cheddar cheese, divided
- 2 eggs
- 2 cups milk
- 1⁄2 cup melted butter
Preparation
- Preheat oven to 375° F (190° C).
- Place a lightly oiled Perfect Portion Muffin Pan on a Sheet Pan.
- Combine first 5 ingredients in a mixing bowl.
- Add 1 1⁄2 cups cheddar and stir with dry ingredients to coat. Make a well in the centre.
- In a separate bowl, beat eggs with milk and butter. Pour into well, and stir with a wooden spoon using swift strokes. Batter will be lumpy.
- Spoon into prepared pan, top with remaining cheddar, and bake for 15–20 minutes (may take 5–7 minutes longer if using Mini-Loaf Pans).
Epicure Products Used
Nutritional Information
Per serving(1 muffin): Calories 230, Fat 11 g (Saturated 6 g, 0.2 0 g), Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 26 g (Fiber 2 g, Sugars 0 g), Protein 9 g.
Tips
Bake a big batch, cool completely, then freeze separately until firm to prevent sticking together. Store in a large freezer bag labelled with recipe name and date. Can be frozen for up to 3 months.