Double Corn, Quinoa & Cheddar Muffins Recipe

Name: Double Corn, Quinoa & Cheddar Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups stone-ground cornmeal; 1/2 cup quinoa flour; 2 teaspoons sea or kosher salt; 1/2 teaspoon black pepper; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup buttermilk; 2 large eggs; 4 ounces butter, melted; 1 cup corn kernels, roasted; 1 cup shredded sharp cheddar cheese; 1/2 cup scallions, 1/4-inch dice, greens only

Servings: persons

1 1/2 cups stone-ground cornmeal
1/2 cup quinoa flour
2 teaspoons sea or kosher salt
1/2 teaspoon black pepper
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
4 ounces butter, melted
1 cup corn kernels, roasted
1 cup shredded sharp cheddar cheese
1/2 cup scallions, 1/4-inch dice, greens only

1
Preheat the oven to 375 degrees. Fill a 12-cup muffin tin with liners. Spray the top with pan spray so that the muffins don't stick to it as they rise.
2
Line a sheet pan with parchment. Spread a cup of thawed frozen corn kernels on it. Roast in oven until nicely browned, about 15 minutes. Remove from oven and allow to cool while mixing batter. Alternatively, husk a fresh ear of corn and roast it on the grill, then strip the kernels and toss them into your batter.
3
Sift the dry ingredients together into a mixing bowl. Add the eggs, buttermilk, and melted butter. With a wooden spoon or a spatula, stir only until the dry ingredients are moistened. Add the corn, cheese, and scallions and stir to blend.
4
Use an ice cream scoop to fill each muffin cup to the top. Bake until perfectly risen and golden brown, about 12-15 minutes. Remove from oven and allow cool for a few minutes. If you find that they are still a bit crumbly, don't worry -- they'll firm up as they cool.

980

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 1/2 cups stone-ground cornmeal, 1/2 cup quinoa flour, 2 teaspoons sea or kosher salt, 1/2 teaspoon black pepper, and more.

Yes, Double Corn, Quinoa & 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.

Double Corn, Quinoa & Cheddar Muffins

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