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Cheese Poke Muffins

Cheese Poke Muffins
Each little muffin has a bubbling center of savory cheese which is irresistible. They are a wonderful side to any main dish.—Katrina Rivera, Pittsfield, Massachusetts
8 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup plus 2 tablespoons milk
  • 1/3 cup canola oil
  • 1/2 cup finely chopped process cheese (Velveeta)
  • 2 tablespoons butter, softened

Directions

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder
  • and salt. In a small bowl, whisk the egg, milk and oil. Stir into
  • dry ingredients just until moistened.
  • Fill eight greased muffin cups one-fourth full. Combine cheese and
  • butter; spoon over batter. Top with remaining batter.
  • Bake at 400° for 15-18 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 5 minutes before removing from
  • pan to a wire rack. Serve warm.
  • Yield: 8 muffins.
Nutrition Facts: 1 muffin equals 243 calories,
© Taste of Home 2013

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Cheese Poke Muffins (continued)

Nutrition Facts: 15 g fat (5 g saturated fat), 41 mg cholesterol, 476 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013