Savoury Cheddar-Cornmeal Muffins

25 - 30 min
12 muffins or 4 mini loaves
$0.93/serving

Easy and ideal with soup, chili or alongside a salad - or on their own for breakfast or brunch.

Ingredients

2 cups all-purpose flour

1 cup cornmeal

2 tsp baking powder

2 tbspCCB Dip Mix

1 tsp Louisiana Hot & Spicy Dip Mix

2 cups grated low-fat sharp cheddar cheese, divided

2 eggs

2 cups milk

¹⁄₂ cup melted butter

Preparation

Preheat oven to 375° F (190° C).
Place a lightly oiled Perfect Portion Muffin Pan on a Sheet Pan.
Combine first 5 ingredients in a mixing bowl.
Add 1 ¹⁄₂ cups cheddar and stir with dry ingredients to coat. Make a well in the centre.
In a separate bowl, beat eggs with milk and butter. Pour into well, and stir with a wooden spoon using swift strokes. Batter will be lumpy.
Spoon into prepared pan, top with remaining cheddar, and bake for 15–20 minutes (may take 5–7 minutes longer if using Mini-Loaf Pans).

Nutritional Information

Per serving (1 muffin): Calories 230, Fat 11 g (Saturated 6 g, Trans 0.2 g), Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 26 g (Fibre 2 g, Sugars 0 g), Protein 9 g.

Tips

Bake a big batch, cool completely, then freeze separately until firm to prevent sticking together. Store in a large freezer bag labelled with recipe name and date. Can be frozen for up to 3 months.

Shop This Recipe

CCB Dip Mix

Sheet Pan