Cheesy Herbed Corn Muffins Recipe

Name: Cheesy Herbed Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 3 teaspoons baking powder; 1 cup milk; 1/4 cup oil; 1 egg, beaten; 1/2 cup crumbled feta cheese; 1/2 cup chopped fresh herbs (I used parsley, rosemary, and thyme)

Servings: persons

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
1/4 cup oil
1 egg, beaten
1/2 cup crumbled feta cheese
1/2 cup chopped fresh herbs (I used parsley, rosemary, and thyme)

1
Preheat the oven to 400u00b0 F.
2
In a large bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder. Add the milk, oil, and beaten egg and stir to combine. Don't overmix!
3
Let the batter rest for about 5 minutes. This will help the muffins dome better.
4
Add the cheese and herbs and stir lightly to combine.
5
Pour the batter into a greased muffin tin (or a tin lined with papers). Fill each one about halfway.
6
Bake for 15 to 20 minutes, or until lightly golden brown on the tops. Let cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon salt, and more.

Yes, Cheesy Herbed 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.

Cheesy Herbed Corn Muffins

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