Poppyseed Corn Muffins with Cheddar
PREP TIME: 15 min
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COOK TIME: 20 min
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YIELD: 12 servings |
INGREDIENTS:
| Crisco® Original No-Stick Cooking Spray | 1 1/4 cups milk |
| 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix | 1 cup shredded Cheddar cheese |
| 2 tbsps. sugar | 1/4 cup Crisco® Pure Vegetable Oil |
| 1 large egg lightly beaten | 1 tbsp. poppy seeds |
- Crisco® Original No-Stick Cooking Spray (optional)
- 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
- 2 tablespoons sugar
- 1 large egg, lightly beaten
- 1 1/4 cups milk
- 1 cup shredded Cheddar cheese
- 1/4 cup Crisco® Pure Vegetable Oil
- 1 tablespoon poppy seeds
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 425°F. Spray muffin cups lightly with no-stick cooking spray or use muffin cup liners.
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2.
COMBINE cornmeal mix and sugar in large bowl.
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3.
WHISK together egg, milk, cheese and oil in small bowl. Add to cornmeal mixture, stirring just until moistened.
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4.
FILL muffin cups about 2/3 full using a spoon or scoop. Sprinkle tops with poppy seeds.
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5.
BAKE 20 to 25 minutes.
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