These savoury muffins can accompany any meal you wish and provide ample snacking material to the peckish. Sharp cheddar cheese is a must and the only addition I would possibly make is a teaspoon of chilli powder or a tablespoon of dried crushed chillies for something more spicy.
Cheddar Cornmeal Muffins
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makes 12 muffins
3/4 cup (175ml) cornmeal
1 1/4 cups (300ml) milk
1 cup (250ml) unbleached all purpose flour
1/3 cup (75ml) white sugar
1 tablespoon (15ml) baking powder
1/2 teaspoon (2ml) salt
2 cups shredded sharp cheddar cheese
1 egg
1/4 cup (50ml) light olive oil
Preheat oven to 400ºF (200ºC). Line a 12 cup muffin tin with paper liners or silicone muffin liners.
In a large bowl combine the milk and cornmeal and let stand for 10 minutes.
In another bowl combine the flour, sugar, baking powder, salt and shredded cheddar cheese.
Add the egg and oil to the cornmeal mixture. Mix well. Add the dry ingredients to the cornmeal mixture and stir just to combined. Fill lined muffin cups 2/3 full. Bake in the preheated oven for 15 to 20 minutes.
- JD