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Corn & Cheese Muffins

Corn & Cheese Muffins recipe image
These Corn & Cheese Muffins are the ultimate comfort side dish, blending the sweetness of corn with the savory punch of sharp cheddar. The addition of cottage cheese creates an incredibly moist and tender texture, while nonfat milk keeps the batter light. Perfect for brunch, potlucks, or as a hearty accompaniment to soups and stews, these muffins rise beautifully with a golden-brown crust. They are easy to whip up with pantry staples, making them a reliable favorite for busy weeknights or weekend gatherings. Serve them warm for the best flavor experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 318.9
Dietary: Gluten-free, Vegetarian
Description
These Corn & Cheese Muffins are the ultimate comfort side dish, blending the sweetness of corn with the savory punch of sharp cheddar. The addition of cottage cheese creates an incredibly moist and tender texture, while nonfat milk keeps the batter light. Perfect for brunch, potlucks, or as a hearty accompaniment to soups and stews, these muffins rise beautifully with a golden-brown crust. They are easy to whip up with pantry staples, making them a reliable favorite for busy weeknights or weekend gatherings. Serve them warm for the best flavor experience.
Ingredients
  • 2 package /2-oz corn muffin mix
  • 1 cup Nonfat milk
  • 1 cup Low-fat cottage cheese
  • 2 lg Eggs
  • 1/2 cup Shredded cheddar cheese
Directions
  1. 1
    Preheat oven to 400&# 194;°F (200ðC). Line 12 standard-size muffin cups with paper liners or grease lightly with cooking spray.
  2. 2
    In a large mixing bowl, combine the corn muffin mix, nonfat milk, low-fat cottage cheese, and eggs.
  3. 3
    Using an electric mixer on medium speed or a whisk, beat the mixture until well combined and smooth. Do not overmix.
  4. 4
    Gently fold in the shredded cheddar cheese until evenly distributed throughout the batter.
  5. 5
    Let the batter stand for 5 minutes to allow the cornmeal to hydrate and the batter to thicken slightly.
  6. 6
    Spoon the batter into the prepared muffin cups, dividing it equally among them.
  7. 7
    Bake for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  8. 8
    Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely or serving warm.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 318.9kcal
% Daily Value *
Total Fat 19.2g30%
Saturated Fat 9.9g50%
Cholesterol 225.2mg76%
Sodium 497.1mg21%
Total Carbohydrate 14.1g5%
Dietary Fiber 1.0g4%
Sugars 6.6g
Protein 24.1g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn muffins, cheese muffins, cornbread, cheddar, cottage cheese, vegetarian, brunch, side dish, baking, homemade, easy recipe, comfort food, potluck, quick bread, gluten free option, crowd pleaser, warm muffins, savory, golden brown, moist
Read it online: https://www.chefs-mate.com/recipe/corn-cheese-muffins/