Yield: 12 Servings
Measure | 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 \N | Egg |
½ cup | Shredded cheddar cheese |
½ teaspoon | Dried thyme |
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