Cheese and Herb Corn Muffins

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Yield: 1dozen
  • About This Recipe

    “The flexability in these muffins in in the choice of the herbs. Customize them to fit the meal you are making. Really good!”

    Ingredients

  • 2/3 cupcornmeal
  • 1cupwhole wheat pastry flour
  • 1teaspoonbaking powder
  • 1/2 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 2 egg whites or 1egg, beaten
  • 3tablespoonscanola oil
  • 1cupbuttermilk
  • 1cupcheddar cheese, grated
  • 1/2 cupcorn kernel
  • 3tablespoons mixed fresh herbs, minced or 1 1/2 teaspoonsdried herbs( of your choice)
  • Directions

  • Preheat the oven to 400F degrees.
  • Combine the first 5 ingredients in a bowl.
  • In another bowl, combine the beaten egg with the oil and buttermilk.
  • Combine the wet and dry ingredients and stil until thoroughly mixed.
  • Stir in the grated cheese and herbs Divide the batter amont 12 lightly oiled or paper lined muffin tins.
  • Bake for 12-15 minutes or until the muffins are golden brown and a toothpick inserted into the center of one tests clean.
  • Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.
  • Reviews

  • “I baked these to use up some yukky bland cheese I had (not cheddar) and they are very very nice!I love the flavour (I used dried basil) and the texture.”

  • “Mmmmm, these muffins are super tasty! I made them using Recipe #124269 as my choice of herbs/spices and they came out so flavourful and moist with a nice crunch on top. I luv the slightly sweet flavour the corn kernels give and how it pairs with the cheese. Really good! :)Also these are very quick and easy to put together.Thanks so much for sharing this real winner of a recipe with us, Tish! Ill surely make it often again trying other combinations of fresh or dried herbs.”

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