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Green Onion Cornmeal Muffins

Cornbread and corn muffins are popular in New England. This muffin recipe has a different twist with green onions and sour cream, and the aroma while they’re baking is wonderful! I like to serve these with soups and stews.—Naomi Rogers, Essex, Connecticut
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3 tablespoons brown sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup sour cream
  • 1/3 cup whole milk
  • 2 tablespoons butter, melted
  • 1/4 cup chopped green onions

Directions

  • In a large bowl, combine the flour, cornmeal, brown sugar, baking powder and salt. In a small bowl, combine the egg, sour cream, milk, butter and onions; stir into dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 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.
Nutrition Facts
1 each: 150 calories, 6g fat (4g saturated fat), 37mg cholesterol, 189mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 3g protein.

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