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Cornmeal Cheese Muffins Recipe

Cornmeal Cheese Muffins Recipe photo by Taste of Home

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Cornmeal Cheese Muffins are preferred over a a pan of corn bread at the Dallas, Oregon home of field editor Sherri Gentry. They're moist and tasty.

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Cornmeal Cheese Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 12 Servings

20 20 40

Ingredients

1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup 4% cottage cheese
3/4 cup milk
1/4 cup canola oil
1 egg
1/2 cup shredded cheddar cheese
1/2 teaspoon dried thyme

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add the milk, oil and egg. Stir into dry ingredients just until moistened. Fold in cheddar cheese and thyme.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan a wire rack. Serve warm Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 177 calories, 7 g fat (2 g saturated fat), 27 mg cholesterol, 322 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cornmeal Cheese Muffins in Taste of Home June/July 1997, p17

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Reviews for Cornmeal Cheese Muffins

Cornmeal Cheese Muffins

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(1-1) of 1 reviews

Reviewed on Nov. 14, 2009 by gaylerene

These were a great addition for our dinner of Grilled Chicken Salad tonight. Very moist and tasty. The cottage cheese actually melts when they cook. Very good.