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. |