Cheddar Cheese Corn Muffins

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Ingrédients pour 15 portions
  • Cheddar Cheese Corn Muffins
  • 2.5 tasse AP Flour
  • 1.5 cs Levure chimique
  • 2 tasse Polenta [semoule de maïs]
  • 1 tasse
  • 2 tasse New Bridge Aged Cheddar Cheese – Shredded
  • 0.5 tasse Sucre cristallisé
  • 1 cs
  • 1.5 tasse Yogourt grec
  • 1 tasse QimiQ Sauce Base
  • 3 Œuf(s)
  • Sorghum Butter
  • 0.5 LB
  • 0.5 Sorghum Molasses
Préparation
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.