Provided by mirelsonp
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degrees F. 2. Combine the first 3 ingredients. 3. Weigh or lightly spoon four into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until mouse. 4. Stir in 2 ounces cheese (about 1/2 cup) and 2 tablespoons chives. Spoon into 12 muffin cups coated with cooking spray. sprinkle muffins evenly with remaining 1 ounce cheese and remaining 1 tablespoon chives. 5. Bake at 400 degrees F for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.
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Peter Ifeanyichukwu
[email protected]These muffins are a delicious and easy way to get your kids to eat their vegetables.
Jada Jones
[email protected]I love that these muffins are so versatile. You can add any type of cheese or mix-ins that you like.
NYAMEKYE SARAH
[email protected]These muffins are a great way to use up leftover corn.
OLATUNDE MOTORO
[email protected]I froze these muffins and they reheated perfectly in the microwave.
Wilgens Milius
[email protected]I made these muffins in a mini muffin tin and they were the perfect size for a snack or appetizer.
Conner
[email protected]I used a muffin mix to make these muffins and they turned out great! They were so easy to make and they were just as good as the ones from scratch.
Umer Hayat
[email protected]I made these muffins with goat cheese instead of Parmesan cheese and they were amazing! The goat cheese gave them a really tangy flavor.
FREE FIRE GEMAR
[email protected]I added some chopped jalapeños to these muffins and they were delicious! They were the perfect combination of sweet and spicy.
HASSANA ZUBAIRU
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and fluffy as the regular version.
Shackiera Bryan
[email protected]These muffins were good, but I think they could have been better if I had used fresh corn instead of frozen.
Ib Kasco
[email protected]The Parmesan cheese in these muffins was a bit too strong for me. I think I would use less next time.
md main
[email protected]These corn muffins were a bit dry for my taste. I think I would add more milk or butter next time.
Akhi Taher
[email protected]These muffins were so easy to make and they turned out great! I used fresh corn from my garden and they were extra sweet and flavorful. I will definitely be making these again.
Cheema Mohid
[email protected]I'm not usually a fan of corn muffins, but these were delicious! The Parmesan cheese gave them a really nice flavor. I will definitely be making these again.
Mdabdul Alim
[email protected]I made these muffins for a potluck and they were a big success! Everyone loved them. They were easy to make and turned out perfectly. I will definitely be making these again.
musawir lamar
[email protected]These corn muffins were a hit with my family! They were moist and fluffy, with a slightly sweet flavor. The Parmesan cheese added a nice savory touch. I would definitely make these again.