Best Feta Corn Muffins Recipes

Feta Corn Muffins image

Yield Makes 12 muffins

Number Of Ingredients 10

1 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely chopped fresh sage leaves
1 cup crumbled feta cheese (about 6 ounces)
1 cup milk
1 large egg
1/2 stick (1/4 cup) unsalted butter, melted

Steps:

Preheat oven to 425°F. and butter well twelve 1/3-cup muffin tins.
In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt. Add sage and feta and toss well.
In a small bowl whisk together milk, egg, and butter.
Add egg mixture to dry ingredients, stirring until batter is just combined (do not overmix).
Divide batter among prepared muffin tins. Bake muffins in middle of oven about 18 to 20 minutes, or until golden and springy to touch.
Turn muffins out onto racks to cool.

Feta Corn Muffins image

Provided by jonesies

Categories Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 14

1 small onion, minced
1 cup buttermilk
1/4 cup fat free egg substitute
3 tablespoons honey
2 tablespoons olive oil
1 cup unbleached flour
1 cup cornmeal
2 teaspoons baking soda
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon baking powder
4 ounces feta cheese, crumbled

Steps:

Coat 12 muffin cups with no-stick spray.
Place the onions in a small bowl.
Microwave on high for 1 minute.
In a medium bowl, mix the buttermilk, egg, honey and oil.
In a large bowl, mix the flour, cornmeal, baking soda, cumin, pepper, coriander, oregano and baking powder.
Stir in the feta and onions.
Pour the buttermilk mixture over the flour mixture.
Mix with a rubber spatula until the dry ingredients are moistened.
Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
Bake at 450 degrees for 15 minutes.