Cheddar and Cornmeal Muffins

Cheddar and Cornmeal Muffins

Serves 8 muffins
Meal type Side Dish, Snack
From magazine Adapted from Cooking Light

Ingredients

  • 3/4 Cups cornmeal
  • 1/4 cup all purpose flour
  • 1 Tbsp sugar
  • 1/2 Tsp salt
  • 1/2 Tsp baking powder
  • 1/4 Tsp baking soda
  • 3 Tbsp Greek yogurt
  • 3 Tbsp canola oil
  • 2 eggs
  • 1/2 cup aged cheddar cheese (grated)

Note

These muffins can be made a day or two in advance and kept in a sealed container. You can also freeze them if you would like.

Directions

1. Preheat oven to 400 degrees and spray 8 muffin cups with cooking spray.
2. Combine cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. In a small bowl whisk together yogurt, oil, and eggs. Add wet ingredients to dry and stir until just combined. Add in cheese and mix until evenly incorporated.
3. Divide batter evenly among muffin cups and bake for about 12 minutes, until cooked through and brown. Cool for 10 minutes in the pan before removing.