Cheddar Cornbread Muffins

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 tbsp Honey

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 cup Corn meal
  • 1/2 tsp Salt

• Dairy

  • 1/3 cup Cheddar cheese, sharp
  • 1/3 cup Milk
  • 1/2 cup Sour cream

Found on greenhealthycooking.com

Description

Directions

• Preheat oven to 400 F (200 C).
• Add cornmeal, milk and sour cream to a pan and stir until well combined. Heat over medium heat until it starts bubbling while constantly stirring.
• Remove from heat, add to a bowl and continue stirring until it cools down to room temperature. Set aside.
• In a small bowl whisk all-purpose flour, baking powder and salt together.
• The corn batter should be cool enough to add the egg without it scrambling. Add the honey and the egg and stir fast (just in case).
• Add flour/baking powder/salt mixture to corn batter.
• Fold in shredded cheddar.
• Line a mini muffin tin with parchment paper and divide the batter evenly.
• Bake for 13-15 minutes until the tops juuuust start browning. Insert a tooth pick to make sure they are cooked inside.
• Let cool in the muffin tin for the moisture to redistribute into the muffin instead of evaporating.
• Enjoy by itself or dipped into a delicious soup.