Cheddar Rosemary Corn Muffins Recipe
Recipe By Two Peas & Their Pod
Easy corn muffin recipe made with fresh rosemary and cheddar cheese.
4.7
21 Rating -
Rate
Eggdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Cheddar Rosemary Corn Muffins Recipe
- 0.08 cup All purpose gold medal flour
- 0.08 cup Course ground yellow cornmeal
- 0.33 tablespoon Granulated sugar
- 0.21 teaspoon Baking powder
- 1/50 teaspoon Baking soda
- 1/25 teaspoon Salt
- 0.08 tablespoon Chopped Fresh Rosemary
- 0.08 cup Buttermilk
- 1/4 tablespoon Unsalted Butter Melted And Cooled
- 1/4 tablespoon Canola oil
- 0.17 Large eggs
- 1/25 cup Fresh or frozen corn kernels
- 0.08 cup Shredded cheddar cheese we used tillamook white medium cheddar
Nutrition
value
value
187
calories per serving
8 g Fat12 g Protein16 g Carbs1 g FiberOther
Current Totals
- Fat8g
- Protein12g
- Carbs16g
- Fiber1g
MacroNutrients
- Carbs16g
- Protein12g
- Fiber1g
Fats
- Fat8g
Vitamins & Minerals
- Calcium393mg
- Iron< 1mg
- Vitamin A32mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B926mcg
- Vitamin B12< 1mcg
- Vitamin C3mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium35mg
- Manganese< 1mg
- Phosphorus294mg
- Selenium10mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Two Peas & Their Pod