Cheddar Corn Bread Muffins

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We love these easy muffins! 1 cup corn meal, 1/2 cup self-rising flour, pinch of salt, one beaten large egg, 1/4 (scant) cup whole milk, 3/4 cup cheddar cheese. Using a 24 count muffin tin (non stick) Pre heat oven 425 F. In a mixing bowl add all ingredients, stir and do not over-mix batter, scoop into each muffin well and bake 12-14 minutes or until golden brown.

Serve and enjoy!

Cheryl “Cheffie Cooks” Wiser.

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