Cheddar Cornmeal Muffins
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
43
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tbsp
Baking Powder1 tsp
Salt1 tsp
Baking Soda1 tsp
Cayenne Pepper1 cup
Buttermilk1 large
Egg1 cup
Grated Cheddar CheeseDirections:
1
Preheat oven to 425°F
2
Line twelve 1/3-cup muffin cups with paper or foil liners
3
Stir first 6 ingredients in large bowl to blend
4
Whisk buttermilk, butter and egg in medium bowl to blend
5
Add to dry ingredients and stir just until combined
6
Fold in grated cheddar cheese
7
Divide batter equally among prepared muffin cups
8
Bake muffins until tops are golden and tester inserted into center comes out clean, about 20 minutes
9
Cool in pan on rack 10 minutes
10
Serve warm or at room temperature
11
Preheat oven to 425°F
12
Line twelve 1/3-cup muffin cups with paper or foil liners
13
Stir first 6 ingredients in large bowl to blend
14
Whisk buttermilk, butter and egg in medium bowl to blend
15
Add to dry ingredients and stir just until combined
16
Fold in grated cheddar cheese
17
Divide batter equally among prepared muffin cups
18
Bake muffins until tops are golden and tester inserted into center comes out clean, about 20 minutes
19
Cool in pan on rack 10 minutes
20
Serve warm or at room temperature