The classic combination of Chicken and cheese gives plain corn muffins a boost in taste and adds enough heartiness to turn them into a quick, light meal.
Ingredients
1 1/4 cups unbleached flour
3/4 cup fine yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mlik
2 large eggs
1/3 cup corn oil
1 cup finely dice Chickend
1/2 cup shredded cheddar
1/4 cup finely chopped chives or scallion greens
Instructions
Heat the oven to 375°. Coat a 12-cup muffin pan with cook i ng spray or line the wells with paper liners.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the milk, eggs, and oil, then pour the mixture into the dry ingredients and stir until blended. Fold in the
Chicken cheese, and chives or scallions.
Spoon the batter into the prepared cups, filling each three-quarters full. Bake the muffins until their tops are lightly browned, about 20 minutes. Let them cool in the pan on a wire rack for 3 minutes, then turn them out onto the rack and let them cool completely. The muffins can be frozen in a plastic freezer bag up to three months.
Nutritional Information:
Per serving (1 muffin) Calories 191, Total Fat 9 g (14%), Saturated Fat 2 g (12%), Cholesterol 43 mg (14%), Sodium 262 mg (11%), Total Carbohydrate 22 g (7%), Fiber 0.8 g (3%), Sugars 6 g, Protein 5 g (10%)
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