Cheddar Cornmeal Muffins
By Yankee Magazine|Oct 26 2009|
These Cheddar Cornmeal Muffins hold up especially well when buttered and reheated. For variety, add sunflower seeds and whole corn kernels to the batter along with the cheese. –Ujjala’s, New Paltz, New York
Yield
Makes 1 dozen.
Ingredients
1-1/2 cups whole-wheat flour
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
Pinch of pepper
1 cup milk
1/4 cup butter, melted
1 egg
1-1/4 cups coarsely grated sharp cheddar cheese
Instructions
Preheat oven to 425°F. In a bowl combine the flour, cornmeal, baking powder, salt, and pepper. Beat the milk, butter, and egg and add to the dry ingredients. Stir until thoroughly moistened. Stir in 1 cup of the cheese and spoon the batter into greased muffin cups. Sprinkle the remaining cheese over each muffin and bake 15-20 minutes.
