Cornmeal-Cheddar Muffins Recipe

Name: Cornmeal-Cheddar Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 1/4 cup yellow cornmeal; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/8 teaspoon ground red pepper; 3 tablespoons chilled unsalted butter, cut into small pieces; 1/3 cup (about 1 1/2 ounces) shredded reduced-fat cheddar cheese, divided; 1 cup fat-free buttermilk; 1/4 cup water; 1 large egg, lightly beaten; Cooking spray

Servings: persons

1 3/4 cups all-purpose flour
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground red pepper
3 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup (about 1 1/2 ounces) shredded reduced-fat cheddar cheese, divided
1 cup fat-free buttermilk
1/4 cup water
1 large egg, lightly beaten
Cooking spray

1
Preheat oven to 350u00b0.
2
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, baking soda, salt, and pepper in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in 3 tablespoons cheese. Combine buttermilk, water, and egg, stirring with a whisk. Add buttermilk mixture to flour mixture; stir just until moistened.
3
Divide batter evenly among 10 muffin cups coated with cooking spray. Sprinkle batter evenly with remaining cheese. Bake at 350u00b0 for 30 minutes or until muffins spring back when touched lightly in center. Cool muffins completely on a wire rack.
4
Note: Place in heavy-duty zip-top plastic bags, and freeze for up to 3 months.

762

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 12 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 1/4 cup yellow cornmeal, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and more.

Yes, Cornmeal-Cheddar 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.

Cornmeal-Cheddar Muffins

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