Savor the flavors of crispy cheddar corn potato muffins. Perfect for any meal, these cheesy delights are a must-try for all muffin lovers!
Ingredients
Scale
1 cup of all-purpose flour
1/2 cup of cornmeal
1 tablespoon of baking powder
1 teaspoon of salt
1 cup of shredded cheddar cheese
1 cup of sweet corn (canned or frozen)
1 cup of mashed potatoes (cooked)
1/2 cup of milk
2 large eggs
1/4 cup of butter (melted)
Instructions
Preheat your oven to 375°F (190°C).
Grease a muffin tin with cooking spray or line it with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
In another bowl, combine the melted butter, milk, and eggs. Whisk until fully incorporated and then fold in the mashed potatoes.
Gradually add the wet mixture to the dry mixture, stirring until just combined.
Fold in the sweet corn and shredded cheddar cheese until evenly distributed.
Using a spoon or an ice cream scoop, fill each muffin cup about 2/3 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer them to a wire rack for an additional 10 minutes to cool completely before serving.
Notes
Indulge in these cheesy crispy cheddar corn potato muffins that are both satisfying and healthy – perfect for busy days or spontaneous gatherings!
