Boy, look at the background in this picture! I took this last summer….I can’t wait to take my pictures on the deck again! I love that you can see Ryan’s ball in the back of the yard. I’m so easily distracted!!!
This muffin is outstanding with most any soup creation you come up with. They go together in about 10 minutes and bake for only about 17. These round out your soup into a hearty, pleasing supper.
Corn Muffins with Cheddar Cheese and Chives
1 ¼ cups flour
¾ cup yellow corn meal
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
½ cup shredded cheddar cheese
3 tablespoons minced chives
3/4 cup milk
¼ cup sour cream or plain non fat yogurt
¼ cup vegetable oil
1 beaten egg
1) Preheat oven to 350’. Line a twelve count muffin pan with paper liners and coat with cooking spray. Set aside.
2) In a large bowl, add flour through chives, mix to blend.
3) Into a 2 cup measure, measure milk, oil, and add egg. Beat slightly. Add sour cream or yogurt and give a quick mix.
4) Make a well in the dry ingredients and add liquid all at once. Mix until just blended. Divide evenly among 12 muffin cups. Bake for 15-17 minutes. Serve immediately. Makes 12 muffins.
*if you don’t have sour cream or plain yogurt, simply substitute ¼ cup of milk.