Savoury Cheddar-Cornmeal Muffins

25 - 30 min

12 muffins or 4 mini loaves

Easy and ideal with soup, chili or alongside a salad - or on their own for breakfast or brunch.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 2 tbsp CCB Dip Mix
  • 1 tsp Louisiana Hot & Spicy Dip Mix
  • 2 cups grated low-fat sharp cheddar cheese, divided
  • 2 eggs
  • 2 cups milk
  • 1⁄2 cup melted butter

Preparation

  1. Preheat oven to 375° F (190° C).
  2. Place a lightly oiled Perfect Portion Muffin Pan on a Sheet Pan.
  3. Combine first 5 ingredients in a mixing bowl.
  4. Add 1 1⁄2 cups cheddar and stir with dry ingredients to coat. Make a well in the centre.
  5. In a separate bowl, beat eggs with milk and butter. Pour into well, and stir with a wooden spoon using swift strokes. Batter will be lumpy.
  6. Spoon into prepared pan, top with remaining cheddar, and bake for 15–20 minutes (may take 5–7 minutes longer if using Mini-Loaf Pans).

Nutritional Information

Per serving(1 muffin): Calories 230, Fat 11 g (Saturated 6 g, 0.2 0 g), Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 26 g (Fiber 2 g, Sugars 0 g), Protein 9 g.

Tips

Bake a big batch, cool completely, then freeze separately until firm to prevent sticking together. Store in a large freezer bag labelled with recipe name and date. Can be frozen for up to 3 months.