CornCorn Cheddar Muffs
Cheddar and Corn Corn-Muffins. Need I say more?
- Preparing Time: 5 minutes
- Total Time: 35 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 3 eggs
- 1 cup milk
- 1 cup flour
- 1 teaspoon brown sugar
- 1/2 cup fresh corn kernels
- 3/4 cup sharp cheddar or yellow cheese grated/shredded
- 1 tablespoon butter meltedprea
- Carbohydrate 16.7693707634545 g
- Cholesterol 5.76692708611412 mg
- Fat 1.94983899401627 g
- Fiber 0.163861113992002 g
- Protein 1.86349947971392 g
- Saturated Fat 1.15916763946465 g
- Serving Size 1 1 Serving (71g)
- Sodium 48.0876111204521 mg
- Sugar 16.6055096494625 g
- Trans Fat 0.162073993148252 g
- Calories 89 calories
Preheat to 450 and grease your muffin pan (not a euphemism). Break out your blender and blend up the eggs, milk, flour, corn, brown sugar, and salt on low until mixed, roughly 30 seconds. Add melted butter and hit it for another 20ish seconds. Stir in the cheese. Pour and bake (the muffins) for 15 minutes. Drop the heat to 350 and bake (the muffins) for another 15-20ish minutes. Or until puffy and crisp. Bust them out of the pan and pop your CornCorn Cheddar Muffs to your hearts content.
