FETA CORN MUFFINS

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Feta Corn Muffins image

Categories     Bread     Cheese     Dairy     Brunch     Bake     Quick & Easy     Fall     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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.

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