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Hands-on Time
15 Mins
Total Time
28 Mins
Yield
Serves 12 (serving size: 1 muffin)
Photo: Johnny Autry; Styling: Mary Clayton Carl

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine the first 3 ingredients.

Step 3

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.

Step 4

Stir in 2 ounces cheese (about 1/2 cup) and 2 tablespoons chives. Spoon into 12 muffin cups coated with cooking spray. Sprinkle muffins evenly with remaining 1 ounce cheese and remaining 1 tablespoon chives.

Step 5

Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.

Step 6

Variation 1 Bacon, Onion, and Cheddar Corn Muffins: Cook 2 bacon slices in a skillet over medium heat. Remove bacon, reserving drippings in pan. Drain bacon; crumble. Increase heat to medium-high. Add 3/4 cup chopped ­onion to drippings in pan; sauté 5 minutes. Prepare muffin batter, omitting sugar, cheese, and chives; stir in bacon, onion, and 2 ounces shredded sharp cheddar cheese (about 1/2 cup). Proceed with step Serves 12 (serving size: 1 muffin) Calories 137; Fat 6g (sat 5g); Sodium 217mg

Step 7

Variation 2 Raspberry-Cornmeal Muffins: Prepare muffin batter, omitting pepper, cheese, and chives. Stir in 1 cup fresh raspberries; spoon batter into prepared ­muffin cups. Sprinkle batter with 1 tablespoon sugar. Proceed with step Serves 12 (serving size: 1 muffin) Calories 144; Fat 1g (sat 8g); Sodium 173mg

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