Cheddar Cornmeal Muffins

 

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 

Wheat Germ Muffins

Quite simply these are a basic muffin with substance and the apple wedges on top dresses up these otherwise plain muffins. However under the radar these muffins may be they are a healthy alternative and one that will be enjoyed with just about anything. 

Wheat Germ Muffins

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1 cup unbleached all purpose flour

1/2 cup wheat Germ

1/2 cup cornmeal

1 tablespoon ground flax seed

2 tablespoons coconut sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1 egg, beaten 

1 cup milk

1/4 cup butter, melted and slightly cooled

apple wedges, thinly sliced 

Preheat the oven to 400ºF. Line a muffin tin with paper baking cups or reusable silicone baking cup liners. Set aside.

In a large bowl whisk together the flour, wheat germ, cornmeal, ground flax seed, coconut sugar, ground cinnamon, baking powder and salt. Make a well in the centre of the dry ingredients. 

In another bowl combine together the egg, milk and melted butter; add all at once to the flour mixture. Stir just until moistened; the batter should be a bit lumpy.    

Fill the lined muffin cups with batter and place a few thinly sliced apple wedges into the tops of each muffin and bake for 15 to 20 minutes until muffins are lightly brown. Serve warm with a little bit butter. 

Notes: you could add grated apple to the muffin batter. 


Hope everyone had a nice weekend. - JD