Cornmeal cheese muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ½ | cup | Yellow cornmeal |
| ¼ | cup | Sugar |
| 1 | tablespoon | Baking powder |
| ¾ | teaspoon | Salt |
| ½ | cup | Small curd cottage cheese |
| ¾ | cup | Milk |
| ¼ | cup | Vegetable oil |
| 1 | Egg | |
| ½ | cup | Shredded cheddar cheese |
| ½ | teaspoon | Dried thyme |
Directions
In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt.
In another bowl, mash cottage cheese with a fork; add milk, oil and egg.
Add to dry ingredients; stir just until moistened. Fold in cheddar cheese and thyme. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until golden brown. Cool in pan 5 minutes before removing to a wire rack. Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1 #634 by The Taillons <taillon@...> on Jun 03, 1997