Cheese Poke Muffins Recipe
Cheese Poke Muffins Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.
Originally published as Cheese Poke Muffins in Reminisce February/March 2008, p48

Nutritional Facts

1 each: 243 calories, 15g fat (5g saturated fat), 41mg cholesterol, 476mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. Fill eight greased muffin cups one-fourth full. Combine cheese and butter; spoon over batter. Top with remaining batter.
  3. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.
Originally published as Cheese Poke Muffins in Reminisce February/March 2008, p48

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