Cheesy Corn Muffins
Nutrition
Calories: 220 kcalCarbohydrates: 26 gProtein: 3 gFat: 11 gSaturated Fat: 2 gCholesterol: 30 mgSodium: 160 mg
Ingredients
- ¾ cup Yellow cornmeal dry mix
- ¾ cup Sugar
- 1¾ cup All purpose flour
- 4 teaspoon Baking Powder
- 2 each Large eggs
- ¾ cup Vegetable oil
- ¾ cup Water
- ¼ cup Maple syrup
- ¾ cup Mild cheddar cheese finely shredded
Instructions
- 1. Preheat oven to 375 degrees F. Take two muffin pans and line 18 of the cups with paper liners. Spray each liner with vegetable cooking spray.
- 2. In a large bowl, use an electric mixer on low speed to mix cornmeal, sugar, flour, and baking powder.
- 3. Add eggs and oil. Mix on low until blended. Gradually add water and maple syrup until batter is smooth. Scrape down bowl, then mix on low speed for 5 minutes. Fold in cheddar cheese. Batter will be thick.
- 4. Scoop batter into prepared muffin pans, filling papers only halfway. Bake for 18 to 20 minutes, until surface is pale golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool in pan for 10 minutes, then remove from pan to cooling rack. Serve warm or store, refrigerated, in a covered container and reheat.
- What Kids Can Do:
- * Prepare muffin pans with liners.
- * Measure and mix ingredients.
- * Older kids can grate cheese.
- Source: Hannaford fresh Magazine, September - October 2007