Corn and Cheddar Muffins Recipe

• servings: 12 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

6 3/4 ounces (about 1 1/2 cups) all-purpose flour

2 tablespoons sugar

1/2 cup cornmeal

1 tablespoon baking powder

1 teaspoon salt

1/2 cup fresh corn kernels

3 ounces cheddar cheese, shredded or diced

3/4 cup milk

1 large egg

1/2 cup vegetable oil

Directions

Preheat the oven to 400 degrees and spray 12 muffin tins with baking spray. In a medium bowl, combine the flour, sugar, corn meal, baking powder, and salt. Stir to combine. Add the corn and cheese and stir to distribute.

In a separate bowl, combine the milk, egg, and oil. Beat with a fork to break up the egg and combine the ingredients. Add the wet ingredients to the dry and stir until just combined.

Scoop the batter into the prepared muffin tins. Bake at 400 degrees until nicely browned, about 25 minutes. Remove muffins to a rack to cool.

Nutrition

• Serving Size: Makes 12 muffins
• Calories: 212 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 23 mg
• Sodium: 359 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 5 g