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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 126g Recipe makes 6 muffins) |
||
| Calories 352 | ||
| Calories from Fat 166 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.5g | 28% | |
| Saturated Fat 11.1g | 55% | |
| Monounsaturated Fat 5.1g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 85mg | 28% | |
| Sodium 611mg | 25% | |
| Potassium 162mg | 4% | |
| Total Carbohydrate 34.5g | 11% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 0.3g | ||
| Protein 12.4g | 24% | |
Ingredients
- 1 1/2 cups unsifted all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1 pinch cayenne
- 1/4 cup butter or margarine, melted
- 1 1/4 cups coarsely grated sharp cheddar cheese
Directions
1
Heat oven to 425 degrees.2
Grease 12 muffin cups.3
Blend flour, cornmeal, baking powder, salt, and cayenne.4
Beat egg with milk and butter.5
Add to dry ingredients.6
Stir until thoroughly moistened.7
Stir in 1 cup of the cheese and spoon into muffin cups.8
Sprinkle 1 tsp of cheese over each muffin.9
Bake 15 to 20 minutes.10
Serve hot with butter or freeze and reheat right before serving.
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- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: Euphegenia
On Oct 2, 2008
I made these muffins to accompany ham and beans and they were fantastic! Very moist and tasty. Thank you for such an excellent recipe.
From: Soldier Girl
On Aug 22, 2006
I made these as a side with a Mexican-style rice and bean dish. It's not often the main meal gets overshadowed by the side-dish, but these muffins were moist, cheesy and delicious. I intend to add more cayenne, though... I added about 1/4 tsp the first time but couldn't taste it.
From: winkki
On Jan 12, 2005
These were perfect to pair with a big pot of soup on a cold night. The whole family decided we all like these better than traditional cheese muffins because the cornmeal gives it such a nice texture and fullness. I was a bit short on milk so subbed a bit of sour cream for about 1/3 cup; made for a very moist muffin. These are definitely going into our regular menu rotation ~ thanks so much!
From: Dreamgoddess
On Nov 22, 2004
I served these muffins with Easy Red Beans and Rice with Sausage Easy Red Beans & Rice With Sausage for a very easy, delicious meal. The muffins were perfect with the spicy rice. This meal was given the highest ratings by the whole family. Thanks so much for sharing this recipe!
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