Corn Cheddar And Sun Dried Tomato Muffins
Three of my favorite foods bound together in yumminess. I like to halve the muffins, toast them and then spread lots of butter on them
Steps
Preheat the oven to 400 degrees f.
Butter a 12-cup muffin tin.
Combine the flour , cornmeal , baking powder , sugar , salt , and pepper in a large mixing bowl and mix well.
Add the cheese , sun-dried tomatoes , and scallions and toss well.
Whisk together the warm milk , melted butter , oil , and egg in a separate bowl.
Add the wet ingredients to the dry and mix together just until a soft dough forms.
Fill the prepared muffin cups to the rim with batter.
Bake until the tops start to brown slightly , 20 to 25 minutes.
Cool for 2 to 3 minutes , then turn out onto a wire rack to cool.
Serve warm or at room temperature.
Cover and refrigerate for at least 2 hours or up to 2 days.
Ingredients
cake flour, yellow cornmeal, baking powder, sugar, salt, fresh ground black pepper, sharp white cheddar cheese, sun-dried tomato, scallion, whole milk, unsalted butter, vegetable oil, egg