Corn, Cheddar, and Sun-Dried Tomato Muffins
This is our version of a gussied-up corn muffin. We serve them at brunch as a savory alternative to all of the sweets. They are also great spread with pesto or served alongside either the Chiapas Tortilla Soup or Cuban Black Bean Soup.
Ingredients
- 1/2 cups cake flour not self-rising
- 1 cup yellow cornmeal
- 1/2 Tbs baking powder
- 1 1/2 Tbs sugar
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 6 oz 1 1/2 cups grated sharp white cheddar cheese
- 3/4 cup chopped rehydrated sun-dried tomatoes
- 1/2 cup thinly sliced scallions
- 1 1/2 cups warmed whole milk
- 6 oz 1 1/2 sticks unsalted butter, melted and cooled
- 1/3 cup vegetable oil
- 1 egg
Instructions
- Preheat the oven to 400 F.
- Butter a 12-cup muffin tin.
- Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl; mix well.
- Add the cheese, sun-dried tomatoes, and scallions and toss well.
- Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
- Add the wet ingredients to the dry and mix together just until a soft dough forms.
- (Be careful not to overmix the dough.
- ) Fill the prepared muffin cups to the rim with batter.
- Bake until the tops start to brown slightly, 20 to 25 minutes.
- Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
- Serve warm or at room temperature.
- Remove to a rack and let cool to room temperature.
- Cover and refrigerate for at least 2 hours or up to 2 days.
Nutrition values
Calories: 258.7 kcal
