We had baked chicken, fried apples, and cornmeal and cheddar cheese muffins for dinner tonight. I have been enjoying all the new baking recipes taken from Mom’s Big Book of Baking. Tonight’s muffins turned out great and were a big hit. They came out very fluffy and moist. These muffins are also easier to serve then regular cornbread. There is no falling apart before it reaches the plate.
Ingredients:
Non Stick Cooking Spray
1 Cup unbleached all purpose flour
1 cup yellow cornmeal
1 tbs sugar
1 tbs baking powder
1 tsp salt
1 stick or 1/2 cup of unsalted butter, melted and cooled
2 large eggs
3/4 cup whole or low-fat milk
1 1/2 cups coarsely grated sharp cheddar cheese ( about 4 ounces)
Directions:
1 Preheat oven to 375 degrees, line or coat 12 cup muffin tin.
2. Combine flour, cornmeal, sugar, baking powder, and salt in a medium mixing bowl.
3. Whisk cooled melted butter, eggs, and milk in a large mixing bowl. With a wooden spoon, stir in the flour mixture until just combined. Stir in cheese.
4. Fill each muffin cup three quarters full. Bake until golden brown and a tooth pick inserted comes out clean, 22 to 25 min. Let the muffins cool in the pan for about 5 min then invert them onto a wire rack. Then turn them right side up.
These muffins will keep in an airtight container for 2 or 3 days. You can also wrap them in plastic and then foil and freeze them for up to a month.
