The other day I just wanted some corn muffins. With a ton of cheese in the middle. I could eat them for breakfast, or dip them in some chili or salad dressing for lunch or dinner. But I didn't want to cut the sugar out of the recipe either, so they would be kind of like a cheese danish.
These corn muffins are so deliciously awesome, I am ashamed. They don't taste healthy like these muffins. And if you have people in your family who don't like cheesy cornbread, you can leave the cheese out of half, thereby making the other half twice as cheesy.
Cheesy Corn Muffins
(makes 12 ridiculously big ones, or 24 smallish ones, or 12 regular sized ones and 12 cute mini ones to give as presents)
Ingredients:
- 1 batch of this cornbread, but, really, you don't need to use whole wheat flour, and I used whole milk in case you were wondering
- 2 c shredded cheese (I used "Mexican")
Instructions:
- Mix everything until just combined.
- Line your chosen number/size combo of muffin tins (see note above) with muffin papers, or grease well.
- Bake at 350 degrees for 20-40 minutes, depending on the size of the muffins (the cheese will increase the baking time from what you'd expect, even for small ones).
Enjoy,
Tofu
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