Double Corn And Cheese Muffins Recipe

• 1 1/2 c. flour
• 2/3 c. stone grnd yellow corn meal
• 2 tbsp. sugar
• 1 tbsp. baking pwdr
• 1 teaspoon salt
• 2 lg. Large eggs
• 1 c. lowfat milk
• 5 tbsp. unsalted butter, melted
• 1 c. canned, frzn or possibly fresh corn kernels
• 1 c. grated cheddar cheese (about 3 ounce. by weight)

1. 1.
2. Preheat oven to 400 degrees.
3. Butter 12 large muffin c..
4. 2.
5. In a mixing bowl, combine the flour, corn meal, sugar, baking pwdr, and salt.
6. 3.
7. In a separate bowl, beat the Large eggs lightly, then whisk in the lowfat milk and melted butter.
8. Make a well in the dry ingredients and pour in the egg mix.
9. Stir gently, just till combined.
10. Stir in the corn and cheese.
11. 4.
12. Spoon the mix into the muffin c., filling each about 3/4 full.
13. 5.
14. Bake the muffins for 15 min, then reduce the heat to 375 degrees and bake 10 min longer, till the tops are golden and spring back when touched lightly.
15. 6.
16. Cold the muffins in the pans on a rack for 5 min, then transfer to a basket and serve at once.
17. Yields 12 servings.

flour, stone grnd yellow corn meal, sugar, baking pwdr, salt, eggs, milk, unsalted butter, corn kernels, cheddar cheese

Taken from cookeatshare.com/recipes/double-corn-and-cheese-muffins-45582 (may not work)