Cornmeal and Cheddar Cheese Muffins

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* Exported from MasterCook *

 

Cornmeal and Cheddar Cheese Muffins

 

Recipe By :Mom's Big Book of Baking by Lauren Chattman

Serving Size : 12 Preparation Time :0:00

Categories : Muffins

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

nonstick cooking spray (optional)

1 cup unbleached all-purpose flour

1 cup yellow cornmeal

1 tablespoon sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup unsalted butter -- melted and cooled

- (1 stick)

2 large eggs

3/4 cup milk -- whole or lowfat

1 1/2 cups sharp cheddar cheese -- coarsely grated

- (about 4 ounces)

 

1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners

or coat it with cooking spray.

 

2. Combine the flour, cornmeal, sugar, baking powder, and salt in a medium

mixing bowl.

 

3. Whisk together the cooled melted butter, eggs, and milk in a large mixing

bowl. With a wooden spoon, stir in the flour mixture until just combined. Stir

in the grated cheese.

 

4. Fill each muffin cup about three-quarters full. Bake the muffins until they

are golden and a toothpick inserted into the center comes out clean, 22 to 25

minutes. Let the muffins cool in the pan for about 5 minutes, invert them onto a

wire rack, and then turn them right side up on the rack to cool completely.

 

Cornmeal and Cheddar Muffins will keep in an airtight container at room

temperature for up to 2 days, or wrap them individually in plastic and then

aluminum foil and freeze them for up to 1 month.

 

MAKES 12 MUFFINS

 

Copyright:

" Harvard Common Press; October 2001; ISBN:1558321942 pbk "

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NOTES : Cheddar cheese and cornmeal muffins are wonderful with hot apple cider

on chilly mornings.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0