Name: Feta Corn Muffins
Yield: Makes 12 muffins
Ingredients: 1 cup yellow cornmeal; 2/3 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon finely chopped fresh sage leaves; 1 cup crumbled feta cheese (about 6 ounces); 1 cup milk; 1 large egg; 1/2 stick (1/4 cup) unsalted butter, melted

Can be prepared in 45 minutes or less.

Recipe information

Yield
Makes 12 muffins

Ingredients

1 cup yellow cornmeal

2/3 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon finely chopped fresh sage leaves

1 cup crumbled feta cheese (about 6 ounces)

1 cup milk

1 large egg

1/2 stick (1/4 cup) unsalted butter, melted

Preparation

Step 1
Preheat oven to 425°F. and butter well twelve 1/3-cup muffin tins.
Step 2
In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt. Add sage and feta and toss well.
Step 3
In a small bowl whisk together milk, egg, and butter.
Step 4
Add egg mixture to dry ingredients, stirring until batter is just combined (do not overmix).
Step 5
Divide batter among prepared muffin tins. Bake muffins in middle of oven about 18 to 20 minutes, or until golden and springy to touch.
Step 6
Turn muffins out onto racks to cool.

TagsMuffin Pastries Cornbread Bread Cornmeal Flour Feta Cheese Dairy Sage Herbs & Spices Side Snack Lunch Dinner Nut Free Vegetarian Quick Easy Baking Gourmet

Recipe notes

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