Cheese and Herb Corn Muffins Recipe

Name: Cheese and Herb Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup stone-ground whole-grain cornmeal; 1 1/2 cups whole wheat pastry flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup plain soy yogurt; 3 tablespoons olive oil; 1/4 cup rice milk, or more as needed; 1 cup grated cheddar-style nondairy cheese; 1/2 cup cooked fresh or thawed frozen corn kernels; 3 tablespoons mixed fresh herbs, minced (choose from among oregano, thyme, tarragon, and chives)

Servings: persons

1 cup stone-ground whole-grain cornmeal
1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain soy yogurt
3 tablespoons olive oil
1/4 cup rice milk, or more as needed
1 cup grated cheddar-style nondairy cheese
1/2 cup cooked fresh or thawed frozen corn kernels
3 tablespoons mixed fresh herbs, minced (choose from among oregano, thyme, tarragon, and chives)

1
Preheat the oven to 400 degrees.
2
Combine the first 5 (dry) ingredients in a mixing bowl and stir together.
3
Make a well in the center and pour in the yogurt, oil, and rice milk.
4
Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
5
Fold in the grated cheese, corn kernels, and herbs.
6
Divide the batter among 12 lightly oiled or paper-lined muffin tins.
7
Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of one tests clean.
8
Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup stone-ground whole-grain cornmeal, 1 1/2 cups whole wheat pastry flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Cheese and Herb Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheese and Herb Corn Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions