This morning I had a mad craving for Credo’s cheddar corn muffins *again*. Just this past week I picked up one right at 7 am, freshly pulled out of the oven because I couldn’t wait. Suffice to say, it was getting ridiculous. While I love the cheesy corn muffins with a kick, I needed to find a cheaper way.
I absolutely suck at baking, so any recipe had to be super easy. In a high school baking class, I think I only got a good grade because my partner was incredible; myself and the other girl, not so much.
After looking through a few recipes online, and not really exactly what I wanted, I “MacGyver-ed” my own recipe. I wanted something reminiscent of cheese grits (which I suck at making as well), and I wanted the muffins to have a wee bit of a kick.
Cheese ‘n’ Grits Muffins
- 1 cup of flour
- 1 cup of Bob’s Red Mill Grits (good grits are hard to find in Canada and these are excellent)
- 1 Tbsp of baking powder
- 2 Tbsp of sugar
- 1 tsp of cayenne powder
- 1 large egg
- 1 cup of milk
- 4 Tbsp melted, salted butter
- 1/2 cup of medium orange cheddar
- 1/2 cup of old white cheddar
Preheat oven to 425 and grease muffin tin. Mix first five ingredients in a large bowl. In a separate bowl, beat egg. Add milk and butter to mix. Add liquid ingredients and cheese to large bowl. Mix lightly (until all ingredients are moist) and be careful to not overmix. Fill muffin tins 2/3 full. Bake for 15 minutes– knife should come out clean or at least a tiny bit cheesy. Place on cooling rack or enjoy hot with butter. Makes 12 muffins.
Music while you cook
I’m on a bit of a Jack White kick since I saw him perform at Sonic Boom fest. I’ve been a big fan since his early White Stripes days and I still like his recent stuff; since I can’t pick, take two!
Here’s the first song I ever heard by The White Stripes:
And a song off his new album: