Corn, Cheddar, And Sun-Dried Tomato Muffins Recipe

Name: Corn, Cheddar, And Sun-Dried Tomato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cake flour (not self-rising); 1 cup yellow cornmeal; 1/2 tablespoon baking powder; 1 1/2 tablespoons sugar; 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 6 ounces grated sharp white cheddar cheese (1-1/2 cups); 3/4 cup chopped rehydrated sun-dried tomato (soak them in warm water); 1/2 cup thinly sliced scallion; 1 1/2 cups warmed whole milk; 6 ounces unsalted butter, melted and cooled; 1/3 cup vegetable oil; 1 egg

Servings: persons

1/2 cup cake flour (not self-rising)
1 cup yellow cornmeal
1/2 tablespoon baking powder
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 ounces grated sharp white cheddar cheese (1-1/2 cups)
3/4 cup chopped rehydrated sun-dried tomato (soak them in warm water)
1/2 cup thinly sliced scallion
1 1/2 cups warmed whole milk
6 ounces unsalted butter, melted and cooled
1/3 cup vegetable oil
1 egg

1
Preheat the oven to 400 degrees F.
2
Butter a 12-cup muffin tin.
3
Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl and mix well.
4
Add the cheese, sun-dried tomatoes, and scallions and toss well.
5
Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
6
Add the wet ingredients to the dry and mix together just until a soft dough forms.
7
(Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter.
8
Bake until the tops start to brown slightly, 20 to 25 minutes.
9
Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
10
Serve warm or at room temperature.
11
Cover and refrigerate for at least 2 hours or up to 2 days.

882

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 13 ingredients. The key ingredients include: 1/2 cup cake flour (not self-rising), 1 cup yellow cornmeal, 1/2 tablespoon baking powder, 1 1/2 tablespoons sugar, and more.

Yes, Corn, Cheddar, And Sun-Dried Tomato 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.

Corn, Cheddar, And Sun-Dried Tomato Muffins

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