Savory Cheddar & Corn Muffins
A savory twist on a classic. Packed with sweet corn, sharp cheddar, and subtle shallots, these golden muffins are best enjoyed warm with a smear of butter.
Savory Cheddar & Corn Muffins
A savory twist on a classic. Packed with sweet corn, sharp cheddar, and subtle shallots, these golden muffins are best enjoyed warm with a smear of butter.
Ingredients
- 2.1 oz All-Purpose Flour
- 2.8 oz Yellow Cornmeal
- 1.4 oz Granulated Sugar
- 0.2 oz Salt
- 0.25 oz Baking Powder
- 4 fl oz Whole Milk
- 1 Large Egg
- 1.8 oz Butter, melted
- 5.6 oz Canned Sweet Corn, drained
- 4.2 oz Cheddar Cheese, shredded
- 3 Shallots, finely sliced
Instructions
In a large bowl, sift together all-purpose flour, cornmeal, sugar, baking powder, and salt.
In a separate bowl, whisk the egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in the drained corn, sliced shallots, and shredded cheddar cheese.
Grease muffin molds and fill each with batter.
Place the molds in the appliance basket. Cook at 320°F for 15 minutes, or until golden brown.
Nutrition Facts
Amount per 1 servingChef's Tip
"Fill muffin molds to 3/4 capacity to allow for rising."