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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Cornmeal Cheese Muffins are preferred over a a pan of corn bread at the Dallas, Oregon home of field editor Sherri Gentry. They're moist and tasty. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup yellow cornmeal |
1/4 cup sugar |
1 tablespoon baking powder |
3/4 teaspoon salt |
1/2 cup 4% cottage cheese |
3/4 cup milk |
1/4 cup canola oil |
1 egg |
1/2 cup shredded cheddar cheese |
1/2 teaspoon dried thyme |
Directions:
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add the milk, oil and egg. Stir into dry ingredients just until moistened. Fold in cheddar cheese and thyme.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan a wire rack. Serve warm Yield: 1 dozen.
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