Spicy cornbread muffins baked with sharp cheddar.
PREP: 10 Min. | COOK: 20 Min. | TOTAL: 30 Minutes.
- 1 cup all-purpose flour.
- 3/4 cup yellow cornmeal
- 1 tablespoon granulated sugar
- 1 teaspoon Schultz's Gourmet Seasoning
- 4 teaspoons baking powder
- 2 teaspoons dried chives
- 1/4 cup minced fresh parsley
- 1 cup grated sharp cheddar cheese
- 1 cup milk
- 1/4 cup olive oil
- 2 large eggs
HOW TO MAKE
STEP 1: Preheat oven to 400°F. Spray a 12-cup muffin tin (or two 6-cup tins) with nonstick cooking spray.
STEP 2: In a medium-size mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, Schultz's Gourmet Seasoning, chives, parsley, and cheddar until thoroughly combined.
STEP 3: In another mixing bowl, whisk together milk, olive oil, and eggs. Pour over the dry mixture from step 2 and stir. Continue stirring until combined and no lumps remain. Do not over mix!
STEP 4: Fill each muffin cup until about two thirds full. Place the muffin tray on the center rack and bake for 15-17 minutes or until golden brown. Remove from oven.
STEP 5: Let cool for about 3-4 minutes before removing the cornbread muffins from the muffin tin. Serve and enjoy!