Skip to Content
  • Prep
    10 min
  • Total
    30 min
  • Servings
    12

Corn Muffins with Cheddar Cheese

Ingredients

  • 180 mL (3/4 cup) all-purpose flour
  • 125 mL (1/2 cup) corn meal
  • 30 mL (2 tbsp) sugar
  • 5 mL (1 tsp) baking powder
  • 2.5 mL (1/2 tsp) baking soda
  • 2.5 mL (1/2 tsp) salt
  • 45 mL (3 tbsp) grape seed oil
  • 125 mL (1/2 cup) stirred plain yogurt
  • 60 mL (1/4 cup) milk
  • 1 egg
  • 15 mL (1 tbsp) chives, finely chopped
  • 180 g (6 oz) ham, diced
  • 120 g (4 oz) Armstrong Medium Cheddar cheese, grated

Directions

  1. Preheat oven to 200°C (400°F).
  2. In a bowl, combine the dry ingredients with a whisk.
  3. In another bowl, whisk together the oil, yogurt, milk, egg and chives.
  4. Add the ham and 2/3 of the cheese to the wet ingredients and combine gently.
  5. Add the wet ingredients to the dry and fold with a rubber spatula until just combined.
  6. Divide the batter equally among 12 lined muffin cups. Garnish each muffin with the remaining cheese.
  7. Bake on the middle rack until the centre of the muffins springs back when touched, about 20 minutes.
  8. Cool slightly and serve.

Recipe Review

YOU MAY ALSO LIKE

  • Prep
    30 min + 1 hour refrigeration
  • Total
    2 h 30 min

Hazelnut Quiche with Sausage and Spinach


  • Prep
    10 min
  • Total
    15 min

Havarti Breakfast Sandwich


  • Prep
    20 min
  • Total
    34 min

Hot Cuban Sandwich