Cheesy Cornbread Muffins

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Cornmeal, yellow
  • 1/4 cup Granulated sugar

• Oils & Vinegars

  • 1/3 cup Oil

• Dairy

  • 1 cup Buttermilk
  • 1 1/4 cups Cheese

Found on alidaskitchen.com

Ingredients

• ¾ cup yellow cornmeal
• 1¼ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1¼ cups shredded cheese, divided (I use sharp cheddar)
• ¼ cup granulated sugar
• 2 eggs
• 1 cup buttermilk
• ⅓ cup oil

Directions

• Preheat oven to 425F degrees. Spray 12-cup muffin tin with baking spray and set aside.
• In a medium bowl, combine cornmeal, flour, baking powder, baking soda, and salt. Add 1 cup cheese, tossing to combine.
• In a large bowl, whisk sugar, eggs, buttermilk, oil until combined. Gradually add flour mixture to buttermilk mixture, folding until combined.
• Divide batter evenly among prepared muffin cups. Sprinkle remaining cheese over the tops of the batter. Bake for 11 to 13 minutes, or until a toothpick inserted in the center comes out clean.