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81% would make again

Mozzarella-stuffed Mini Corn Muffins

Merle O'Neal
Tasty Team

Ingredients

for 12 servings

  • 1 ½ cups milk (360 mL)
  • 6 tablespoons butter, melted
  • 2 eggs
  • 1 ½ cups flour (190 g)
  • 1 ½ cups cornmeal (210 g)
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 5 sticks mozzarella cheese

Nutrition Info

Powered by
    Calories 169
    Fat 9g
    Carbs 18g
    Fiber 0g
    Sugar 1g
    Protein 3g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 400°F (200˚C).
  2. In a large bowl, mix together the milk, eggs, and melted butter.
  3. Fold in the flour, cornmeal, baking powder, salt, and sugar, until blended.
  4. Divide the cheese sticks into 5 cubes each so there are 25 cubes.
  5. Spray a 12-cup muffin pan with cooking spray.
  6. Spoon 2 tablespoons of mixture into each cup. Place 2 of the mozzarella cubes in the center of each cup, then cover the cover with additional batter, until the cup is ¾ full.
  7. Bake for 15 minutes.
  8. Allow to cool for 5 minutes while you eat the remaining cheese cube.
  9. Enjoy!

Let’s quarantine cook!

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Let’s quarantine cook!

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