CORN CHEDDAR MUFFINS

Corn muffins are one of the most versatile and super easy treats to cook in my tiny galley. When provisioning, I make up several individual food baggies of the dry ingredients with directions for throwing them together written on the outside.

They’re very moist yet dense, just a touch of sweetness and the added cheddar gives that extra punch of protein.

I love making them at the end of our day to serve with a bowl of soup or chili with more than enough leftover for the next morning’s breakfast.

Captain’s favourite is to enjoy them drizzled with maple syrup and a few slices of crispy bacon on the side.

CORN CHEDDAR MUFFINS

what you will need

1 1/2 cups flour

2/3 cups corn meal

2 tbsp sugar

1 tbsp baking powder

1 tsp salt

2 eggs, lightly beaten

1 cup butter milk

1 cup corn, fresh, canned or frozen

1 cup shredded aged cheddar

mixing it up

Mix all dry ingredients together.

In a separate bowl mix together eggs, milk, corn and cheddar.

Add all of the wet with the dry and with a spatula fold together just until combined.

Fill prepared muffin cups and bake in a preheated 350 ° oven for 15-20 minutes or until a tooth pick in the centre comes out clean.

For Omnia version, heat base plate on high.

Place filled muffin cups on Omnia rack, cover and place on base plate.

Reduce heat to medium low and cook for 15-20 minutes.

---

Previous Post

BATSARIA (Greek Spinach Pie)

Next Post

STEAKHOUSE BRUSCHETTA