Description
Warm, cheesy muffins made with cornmeal, cheddar, and pimiento peppers, perfect for breakfast, lunch, or a snack.
Ingredients
Scale
- 1 1/4 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 4 ounces shredded cheddar cheese
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup unsalted butter, melted
- 2 jars diced pimiento peppers, drained and patted dry
- 1/2 cup chopped fresh parsley leaves
- Cooking spray
Instructions
- Preheat your oven to 375ºF. Grease a muffin tin with cooking spray.
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, salt, baking soda, garlic powder, and cayenne pepper. Stir in cheddar cheese.
- In another bowl, whisk eggs, milk, and melted butter. Fold in pimiento peppers and parsley.
- Combine wet and dry ingredients, stirring gently until mixed.
- Spoon batter into muffin tin, filling each cup about 3/4 full. Bake for 24-28 minutes until golden.
- Cool slightly on a wire rack and serve with pimiento cheese.
Notes
Do not overmix the batter. Drain pimiento well to keep batter from getting soggy. Use room-temperature ingredients for even mixing.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: muffins, cheese, corn, breakfast, snack