Cornbread Muffins


This savory cornbread muffins are best served warm. If you prebake them, warm them slightly in the microwave or oven before serving.

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You can make this muffins in mini muffin tin which will yield 16 to 18 minis. Mini cornbread muffins are great for snacking.

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Michelle introduced the above parchment baking cups for their non-stick property. They are more expensive than regular paper cups but well worth it.

Ingredients

  • 1 cup unbleached flour
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons sea salt
  • 1/2 cup unsalted butter, cut into small cubes or grated
  • 1/2 cup shredded (or small dice) sharp cheddar
  • 1 cup milk
  • 1 egg

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Source: mintgreenapron. blogspot.com


Instructions

IMG_2237Preheat oven to 400F degrees.Whisk together flour, cornmeal, baking powder and sea salt in a medium bowl.

Cut butter into flour mixture with a pastry blender, hands or a quick blend in a food processor.

IMG_2238Whisk together egg and milk.
IMG_2241Add flour mixture to milk/egg mixture.Add cheese and mix with a spoon.
IMG_2244Spoon batter into greased muffin tins or parchment paper cup lined muffin tins, fill 3/4 cup full.Bake for 18 minutes in a mini muffin tin or longer in a regular muffin tin until a tooth pick inserted into the center of the muffin comes out clean.
IMG_2264The parchment paper cup comes out absolutely clean after the baking.

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