Cheddar-Scallion Muffins

-
I made these muffins last night to accompany a grilled chicken strawberry salad.  They are very tasty.  You can use whatever kind of cheese you have available.


  • 1 1/2 cups all-purpose flour
  • 3/4 cups cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup chopped scallions
  • 1 1/4 cup shredded sharp cheddar cheese, divided
  • 1 medium jalapeno pepper, seeded and minced (optional)  I used it and thought it was a good addition.

    • Preheat the oven to 400 degrees F. Grease the cups of a 12-cup muffin pan. 

    In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda and salt. Stir the milk, egg and butter in a bowl. Fold in the scallions, 1 cup cheese and jalapenos, if using. Combine with the dry ingredients.  Do not overmix (a few lumps are OK) or the muffins will be tough.

    Fill the muffin cups 2/3 full. A 1/4 cup scoop makes the correct amount for each muffin as well as making filling the muffin cups go very quickly. Top with the remaining 1/4 cup cheese. Bake in the oven until a toothpick inserted into the center of each muffin comes out clean, about 18 to 20 minutes.

    Remove from the oven and cool in the pan for 5 minutes. Remove from the pan and cool on rack.

    Comments

    Post a Comment

    Popular posts from this blog

    Fresh Amaranth (Red Spinach)

    -
    Image
    Amaranth Leaves are very similar to spinach in flavor and use. They're beautiful to look at. Its tempting to just keep the bunch as a decorative bouquet. This time I decided to use mine in Chinese Spinach Curry. This is not a perfected recipe, but I would make it again so I thought it was worth posting. Thotakura Palakura Tomato Kura 1 tablespoon peanut oil or other mild oil ¼ teaspoon each--cumin, mustard seeds and curry leaves (I think the quantity of these spices should be doubled) 1 big onion - finely sliced, about one cup 2 tomatoes - finely chopped, about one cup 5 green chillies--finely chopped (I used 1 Serrano, which I seeded--5 seemed excessive for our tastes but it needed either more than 1 pepper or to leave in some of the seeds. In other words it lacked heat) 1 teaspoon - ginger garlic paste ½ tsp each- turmeric and salt 1 bunch fresh amaranth (leaves and tender stems) - finely chopped, about 5 cups 1 bunch fresh spinach - finely chopped, about 5 cups 1 can of chick
    Read more

    Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find-Chowder

    -
    This soup turned out to be tastier than I expected which is why I'm including it in my blog so that I don't forget about making it again. I think it is due to the celery root puree. This makes it necessary to add another step to preparing the soup but it is definitely worthwhile.  You could substitute another grain for the cracked wheat, such as farro.  However, I happened to have cracked wheat available and it cooks quickly. 1 celeriac (celery root 3/4 - 1#) 1/2# onions, sliced (yellow or red) 3 garlic cloves, peeled and sliced or chopped 3 tablespoons unsalted butter Kosher (or sea salt) and cracked black pepper 2 tablespoons olive or sunflower oil 1 cup cracked wheat Several sprigs fresh thyme if available, otherwise use dried thyme 1 stalk celery, diced -- note, I used my vegetable chopper to chop all the root vegetables so they were about a 1/2 inch dice 1 carrot, diced 1 turnip, diced (I didn't have a turnip so I used a daikon radish) 1 medium potato, unp
    Read more

    Roasted Beets & Carrots with Couscous and Citrus Dressing

    -
    This dish can be served warm or cold, leftover the next day.  Delicious both ways.  It is a bit labor-intensive but very tasty and a good way to use some of those winter vegetables. 1# beets, peeled and cut into bite-sized chunks 1/2# carrots, cut into thick coins 1/2# onions red or yellow onions or shallot, cut into chunks (a little less is fine) 1/2 cup Citrus Vinaigrette 1 cup Israeli couscous 1 garlic clove, peeled and chopped 1 large sprig of thyme, if fresh is not available sprinkle in some dry 1/4-1/2 tsp. dried chile flakes 1/2 cup salted roasted sunflower seeds (raw seeds are also OK) 1 cup lightly packed cilantro leaves 1/2 cup crumbled feta cheese Heat oven to 450℉. Toss the beets with a small amount of olive or sunflower oil, season with salt and pepper and spread on a rimmed baking sheet.  Roast for 10 minutes.  Toss the carrots and onions with oil and season with salt and pepper.  Add to the baking sheet.  Roast all the vegetables until tender and lightly br
    Read more