Mini Cornmeal Cheddar Muffins
I make these for my toddler all the time and sneak different veggies in. They freeze really well.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 24
white meat free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 2 eggs
- 1/4 cup sugar
- 1 cup milk
- 3/4 cup cornmeal
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 1/3 cup coconut oil
- no bowl
- 1 1/4 cup flour
- 1/2 cup sharp cheddar cheese shredded
- 1st bowl (medium)
- 2 tablespoons chives
- 2nd bowl (small)
- 1 cup ham
- Carbohydrate 14.8863945985238 g
- Cholesterol 9.88805555584861 mg
- Fat 5.46778139231925 g
- Fiber 0.651451399258562 g
- Protein 3.71232014033776 g
- Saturated Fat 3.78447361350464 g
- Serving Size 1 1 Serving (59g)
- Sodium 744.491862778006 mg
- Sugar 14.2349431992653 g
- Trans Fat 0.356153472499095 g
- Calories 121 calories
Combine flour, cornmeal, baking powder, sugar, and salt. In separate bowl, whisk milk, eggs, and coconut oil. Fold both mixtures together, until just combined. Add ham, cheese, and chives. Add to greased mini muffin tin. Bake at 375F for 15 minutes. Let cool in pan 5 minutes before removing to a wire rack to cool completely.
