Tag: cheddar cornmeal muffins

Today was the perfect day for soup and savoury muffins – our first snow of the year. I know, lots of you might think Canada is a winter wonderland, but on the west coast we rarely get snow, so Feb 2 is about right for a first snow of the year. Really wet snow.

I’ve made this recipe so many times, but it wasn’t until a group of friends celebrated CheddaFest* that I realized I really needed to share this with all of you. It whips up really quickly, and is the best accompaniment to soup. I often make a broccoli leek soup with them, something really light and healthy. These muffins make it a meal.

The recipe comes from FoolproofLiving.com. A few changes that I made to the original recipe: I didn’t add corn kernels or dill. I didn’t have whole wheat flour, so I made it with All Purpose, and used Oatmilk in place of whole milk. I have made this so many times, and never saw the instruction saying to let the batter rest for half an hour…. The recipe says to bake for 22-25 minutes, but mine was done at 20, even when I accidentally had the oven set for 400 degrees instead of 425.

These are best when they have been freshly baked. I’ve also eaten them after they had been sitting at room temperature for a few days, and they are still good, especially if warmed up a little! I usually freeze some of these, in a ziploc bag, and I try to remove as much air as I can.

Makes 12 muffins.

What you need:

• 113 grams unsalted butter (or add less salt to the dry ingredients if you have salted butter
• 3/4 cup milk (oatmilk is fine)
• 2 eggs – room temperature
• 1 teaspoon honey
• 1 & 1/4 cups flour (AP or WW)
• 1 cup cornmeal -fine grind
• 1 tablespoon baking powder
• 1/4 teaspoon freshly ground pepper
• 1 cup scallions/green onions, chopped
• 1 cup aged Cheddar cheese

What you do:

1. Preheat the oven to 425 degrees Fahrenheit. Line a muffin pan with 12 paper liners.
2. Great the cheddar and chop the scallions.
3. Melt and let the butter sit until it has cooled down.
4. In a large bowl, combine flour, cornmeal, baking powder, salt, and pepper.
5. Beat the eggs with a fork, then add the milk, honey, and cooled butter.
6. Pour the wet ingredients into the dry ingredients. Fold the ingredients together, but not completely.
7. Add 3/4 of the cheddar and all of the scallions. Mix just until combined. Any more mixing will make the muffins tough.
8. Use a large spoon to place batter into the muffin tin liners, trying to make sure they are about equal.
9. Sprinkle remaining cheddar on top or each muffin.
10. Bake for 20-25 minutes, checking around 20 minutes. They should be lightly browned, and an inserted toothpick should come out clean.
11. Remove the muffins from the oven, and after 5 minutes, remove the muffins from the tin.
12. Feel free to eat them while they are warm! If you want to freeze them, make sure they are completely cool first.

*CheddaFest is a holiday we made up when some friends were interested in learning some cooking and baking skills. And we all really needed to not think about work for a while!