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Cornmeal Cheese Muffins

 Cornmeal Cheese Muffins
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.
12 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups King Arthur Unbleached 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,

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Cornmeal Cheese Muffins (continued)

Nutritional Facts: 7 g fat (2 g saturated fat), 27 mg cholesterol, 322 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.