Corn Muffins | RICARDO
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Keywords
- brunch
- vegetable
- muffins
- cheddar cheese
- corn muffins
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 1 cup (120 g) corn flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground five-pepper blend
- 2 eggs
- 1 1/2 cups (375 ml) milk
- 1 1/2 cups (225 g) corn kernels, canned or frozen and thawed
- 1 1/2 cups (150 g) extra-sharp cheddar cheese, grated
- 1/4 cup (10 g) fresh chives, chopped
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