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Cornmeal Cheese Muffins
These muffins are an easy to make quick bread. Cornmeal and flour combine to make a light fluffy muffin. A little crunch comes from the cornmeal and the flour keeps the muffin light.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup yellow cornmeal
- ¼ cup sugar
- 1 tbsp baking powder
- ¾ tsp salt
- ½ cup small-curd cottage cheese
- ¾ cup milk
- ¼ cup vegetable oil
- 1 egg
- ½ cup shredded cheddar cheese
- ½ tsp dried thyme
Instructions
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In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add milk, oil and egg. Add to dry ingredients; stir just until moistened. Fold in cheddar cheese and thyme. Fill greased or paper-lined muffin cups three-fourths full.
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Bake at 400 F for 20-25 minutes or until golden brown. Cool in pan 5 minutes before removing to a wire rack.
Recipe Notes
You can use low fat or full fat cottage cheese. I would not recommend fat free cottage cheese. Don’t worry if you see the cottage cheese lumps prior to cooking, they will melt into the batter when cooking, making the muffins nice and light. If you are out of thyme you can substitute dried basil or parsley. The cheese can be changed as well, use a pepper jack for more spice or mozzarella for a milder flavor. You can also sprinkle some cheese on top of the muffins the last two minutes in the oven.