Herb and Cheese Corn Muffins

Savory corn muffins are loaded with herbs and two cheeses and perfect for simple country suppers. Try these corn muffins in the summer when your plate is piled high with fresh vegetables from your garden. If you dislike sweet breakfast foods, my corn muffins are a great alternative.
Prep: 35 minutes Bake: 12 to 13 minutes Bake at: 400°F Yield: 12 muffins Pan: standard muffin tin Difficulty: easy

Ingredients

  • 3/4 cup sharp cheddar cheese, finely grated (see “Tips)
  • 1/4 cup parmesan cheese, finely grated
  • 1 cup (122 grams) white corn meal
  • 1/2 cup (60 grams) all-purpose flour
  • 1/2 cup (66 grams) whole wheat flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup (53 grams) light brown sugar
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon crushed rosemary
  • 1/4 teaspoon thyme
  • 1 large egg, room temperature
  • 1 cup whole milk, room temperature
  • 1/4 cup vegetable oil
  • Non-Stick cooking spray

Directions

Making the Muffin Batter

  • Grate and measure the cheddar and parmesan cheeses. Set aside.
  • Preheat the oven to 400°F.
  • In a large bowl, sift together the white corn meal, all-purpose flour, whole wheat flour, baking powder, salt, and baking soda. Whisk the light brown sugar, parsley, sage, rosemary, and thyme into the corn meal mixture to thoroughly blend. Add the grated cheeses and stir to combine.
  • In a medium bowl, whisk together the egg, milk, and oil. Make a well in the dry ingredients. Pour the liquid ingredients over thedry and stir until the batter is just moistened. The batter will be lumpy.
  • Prepare 12 standard muffin cups with non-stick cooking spray. Use a 1/4 cup measure to scoop the batter and half fill each muffin cup.

Baking the Muffins

  • Bake the muffins at 400°F for 12 to 13 minutes until light mottled brown on top and golden brown on the sides. When done, a toothpick inserted in the center will come out clean.
  • Let the muffins cool for 5 minutes in the pan before turning out on a wire rack to cool.
  • The muffins can be stored in an airtight container for up to 4 days or they can be frozen for up to 2 weeks.

Tips

  • You can use only one type of cheese or change the ratio of cheeses in the recipe to suit your taste. For example, you can use all parmesan cheese or more parmesan than cheddar.
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