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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 86mg | 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: 4kidlets
On Sep 26, 2009
I honestly though these were abit dry, but the kids scarfed them down, which is all that matters as a mom to picky kids!!!
From: Chef #646060
On Feb 4, 2009
This turned out very well, especially using skim milk. The sides were nice and crunchy and the top a golden, cheesy brown. Honey and butter are the perfect topper to this muffin.
From: MA Blossom
On Feb 2, 2009
I made these to go with Kartoffelsuppe (Potato Soup) Kartoffelsuppe (Potato Soup). The cornmeal texture made it a welcome accompaniment to the soup. I will make these again and try to add a little more zing, maybe upping the amount of cayenne as per Soldier Girl's suggestion and/or adding garlic powder as Kelly Jones did. Thanks, T-Reed, for this addition to my cookbook.
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!
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