Car-shaped Corn and Cheese Muffins
Car-shaped Corn and Cheese Muffins
Ingredients
For the Car-shaped Corn and Cheese Muffins
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 cup canned corn, drained
- 1 cup shredded cheddar cheese
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a car-shaped muffin pan with cooking spray or butter.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min
- 3
In a separate medium mixing bowl, whisk together the milk, large egg, and melted unsalted butter until smooth.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 5
Gently fold in the drained canned corn and shredded cheddar cheese until evenly distributed throughout the batter.
⏱️ 2 min
- 6
Spoon the batter into the prepared car-shaped muffin cups, filling each about 2/3 full.
⏱️ 3 min
- 7
Bake for 15 to 18 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
⏱️ 18 min•🌡️ 375
- 8
Let the muffins cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Car-shaped Corn and Cheese Muffins
Ingredients
For the Car-shaped Corn and Cheese Muffins
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 cup canned corn, drained
- 1 cup shredded cheddar cheese
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a car-shaped muffin pan with cooking spray or butter.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min - 3
In a separate medium mixing bowl, whisk together the milk, large egg, and melted unsalted butter until smooth.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 5
Gently fold in the drained canned corn and shredded cheddar cheese until evenly distributed throughout the batter.
⏱️ 2 min - 6
Spoon the batter into the prepared car-shaped muffin cups, filling each about 2/3 full.
⏱️ 3 min - 7
Bake for 15 to 18 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
⏱️ 18 min•🌡️ 375 - 8
Let the muffins cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min