Cheddar Cheese Corn Muffins

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Ingredients for 15 portions
  • Cheddar Cheese Corn Muffins
  • 2.5 cup(s) AP Flour
  • 1.5 tbsp Baking powder
  • 2 cup(s) Polenta [maize semolina]
  • 1 cup(s) Corn Kernels
  • 2 cup(s) New Bridge Aged Cheddar Cheese – Shredded
  • 0.5 cup(s) Granulated sugar
  • 1 tbsp Kosher salt
  • 1.5 cup(s) Greek style yogurt
  • 1 cup(s) QimiQ Cream Base
  • 3 piece(s) Egg(s)
  • Sorghum Butter
  • 0.5 LB Butter, unsalted
  • 0.5 Sorghum Molasses
Method
1.

CHEDDAR CHEESE CORN MUFFINS

1) Preheat the oven to 400˚.

2) In a mixer, add the Greek Yogurt, QimiQ Sauce Base & Eggs – Mix thoroughly.

3) Add the Corn Meal, Baking Powder, AP Flour & Granulated Sugar – Mix thoroughly.

4) Add the Corn Kernels & Cheddar Cheese – Mix till combined.

5) Scoop into muffin molds.

6) Bake for 20 minutes till golden – Allow cooling on a cooling rack.

2.

SORGHUM BUTTER

1) In a mixer, add the Butter and the Sorghum – Mix thoroughly.

2) Place into ramekins.