← Back to Search Results
baking American
Cheese and Herb Corn Muffins

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Moist and flavorful, these muffins pair nicely with bean soups. Try them with Long-Simmering Black Bean Soup

Yield: Makes 1 dozen

Ingredients

  • 1 cup stone-ground whole-grain cornmeal
  • 1½ cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plain soy yogurt
  • 3 tablespoons olive oil
  • ¼ cup rice milk, or more as needed
  • 1 cup grated cheddar-style nondairy cheese
  • ½ cup cooked fresh or thawed frozen corn kernels
  • 3 tablespoons mixed fresh herbs, minced (choose from among oregano, thyme, tarragon, and chives)

Directions

Preheat the oven to 400 degrees.

Combine the first 5 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and pour in the yogurt, oil, and rice milk. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.

Fold in the grated cheese, corn kernels, and herbs.

Divide the batter among 12 lightly oiled or paper-lined muffin tins. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of one tests clean.

Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.


© 2009 Nava Atlas
 

Nutritional Information

Nutritional information is provided by the author.

Per muffin:
Calories: 172 Total fat: 7 g Protein: 4 g Fiber: 4 g
Carbohydrate: 25 g Cholesterol: 0 mg Sodium: 160 mg

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
big-fat-cookies Big Fat Cookies
by Elinor Klivans
mexican-everyday Mexican Everyday
by Rick Bayless
raos-cookbook Rao's Cookbook
by Frank Pellegrino
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-sweet-life The Sweet Life
by Kate Zuckerman
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?