Corn, Cheddar, and Sun-Dried Tomato Muffins

Corn, Cheddar, and Sun-Dried Tomato Muffins are a delicious savory twist on traditional sweet muffins, perfect for breakfast or brunch!

This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Corn, Cheddar, and Sun-Dried Tomato Muffins

Cooking Method: Baking Cuisine: American Courses: Bakery, Breakfast, Brunch, Snack Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 12 Calories: 2640

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Cornmeal
• 1 cup All-purpose flour
• 2 teaspoon Baking powder
• ¹⁄₂ teaspoon Salt
• 1 cup Cheddar cheese, shredded
• ¹⁄₂ cup Sun-dried tomatoes, chopped
• 1 cup Milk
• 2 Eggs
• 4 tablespoon Unsalted butter, melted

Instructions

1. Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. Stir in the shredded cheddar cheese and chopped sun-dried tomatoes.
4. In a separate bowl, whisk together the milk, eggs, and melted butter.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9. Serve and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 22g8%

Sugars 4g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.