Thursday, February 2, 2017

Savory Corn and Cheddar Muffins

Muffins are a great way to start the day. 

Unlike their sugar and fat heavy cousins the cupcakes, muffins – when done right – are made with more wholesome ingredients and less sugar. The problem is that muffins are typically sweet, coming in flavors ranging from bran to chocolate chip to banana to blueberry and not everyone wants something sweet in the morning.

Sometimes you need a little salt in your life, but unfortunately most salty breakfast items like cheese omelets, bacon, heavily buttered toast and hash browns are salty cholesterol bombs that aren’t good for anyone.

It is with this in mind that I came up with this recipe.

These muffins combine the salty pleasure of cheese, eggs, and breakfast meat into a more wholesome portion-controlled muffin. With just a touch of honey for sweetness and a fiber boost from whole wheat flour, these muffins are a healthier alternative to the classic bacon and egg breakfast. They also take less time as you can make these at the beginning of the week, stick em in a baggy in the fridge and warm one up as needed.

They work great as a side dish or savory-dinner roll too!

Here’s How You Do It

Difficulty Level: Easy
Prep time: 20 Minutes
Cook Time: 30 Minutes

Makes 12 Muffins


1 Cup of Fine Yellow Cornmeal – You can usually find this with the dried beans and rice in the grocery store

1 ½ Cups Hot Water

1 Cup Whole Wheat Flour

½ Cup White All Purpose Flour

1 Teaspoon of Baking Powder

1 Teaspoon of Salt

1 Teaspoon of Chili Powder

1 Cup of Vegetable or Canola Oil

2 Eggs

2 Tablespoons of Honey

½ Cup of Chopped Green Onions + More for topping

1 Cup Grated Cheddar Cheese – I prefer old cheddar as it has a sharper taste, but if you’re not a fan, use mild or medium cheddar

1/2 Cup of your favorite Chopped Cooked Breakfast Meat, cooled and drained of excess fat (Optional) – I used bacon and little ham, but you could also use cooked crumbled sausage as well. Are you Vegetarian or Kosher or Halal? No problem! Leave out the meat.


Measuring Cups and Spoons

1 Knife and Cutting Board

1 Cheese Grater

1 Large Mixing Bowl

1 Wooden Spoon

1 Muffin Pan

12 Paper Muffin Cups

In a large bowl, add the cornmeal and hot water and mix well.

Walk away for 15 minutes to give the cornmeal a chance to absorb some of the water. It won’t completely absorb but it will give the cornmeal a head start, making it softer and less grainy when the muffins bake.

Preheat the oven to 350 oF and line your muffin pan with the paper liners.

Add the canola oil, eggs, honey, and chili powder and mix with a wooden spoon until everything is well combined.

Add the salt, white flour, whole wheat flour, and baking powder and give it a mix to evenly combine it.

Stir in the onions, cheese, and meat (if using).

Put even amounts of the batter in each muffin cup and top with a little chopped green onion.

Bake for 30 minutes or until a toothpick inserted in the center of the largest one comes out clean.

Cool for 10 minutes and enjoy!

-Samantha R. Gold

Questions? Comments? Requests?

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