Smoked Cheddar Mini Muffins
- Servings: 18
- Course: Breakfast
Baking cups make it easy to pop baked muffins out of the pan and transfer to a plate or container, even while they're warm. Use a small ice cream scoop to fill cups 2/3 to 3/4 full with batter. This method helps keep batter in the baking cups and not on the pan where it could bake on and make cleanup a chore. With baking cups, cleanup is a snap.
Reynolds Kitchens tip
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- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- dash cayenne pepper
- 3/4 cup shredded smoked Cheddar cheese (3 ounces)
- 1 egg
- 1/2 cup milk
- 2 tablespoons cooking oil or 2 tablespoons butter, melted
- Poppy seeds, sesame seeds, thin strips roasted red sweet pepper, shredded smoked Cheddar cheese
- Reynolds® StayBrite® Baking Cups
Preheat oven to 425 degrees F. Line eighteen to twenty 1-3/4-inch muffin cups with bake cups or regular muffin cups with Reynolds® StayBrite® Baking Cups; set aside.
In a medium bowl, stir together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Stir in the 3/4 cup cheese. In a small bowl, combine egg, milk, and oil. Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Batter will thicken upon standing.
Spoon batter into prepared muffin cups, filling three-fourths full. Sprinkle with desired topping.
Bake for 8 to 10 minutes for minis or about 15 for regular muffins or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
To make these muffins ahead of time, prepare as directed and store in an airtight container at room temperature for up to 24 hours. To reheat, preheat oven to 350 degrees F. Wrap muffins in aluminum foil. Bake about 10 minutes or until warmed. Serve immediately. And don't forget, Reynolds® StayBrite® Baking Cups come in different colors and designs, so you can dress these muffins up for any occasion!
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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