Microwave Breakfast Corn Muffins
10min
5min
4
616
Chef's Note
For extra flavor, you can add 1/4 cup of chopped green onions or cooked bacon bits to the batter. If you don't have silicone muffin cups, you can use paper liners in a microwave-safe container, but watch closely as cooking times may vary.
Tags
Ingredients
2 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 large eggs
2 cups milk
1/3 cup vegetable oil
1/4 cup honey
1 cup cheddar cheese, shredded
Instructions
- 1
In a large bowl, mix 2 cups cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
- 2
In another bowl, whisk together 8 eggs, 2 cups milk, 1/3 cup vegetable oil, and 1/4 cup honey.
- 3
Pour the wet ingredients into the dry ingredients and stir just until combined.
- 4
Fold in 1 cup shredded cheddar cheese.
- 5
Divide the batter evenly among 12 microwave-safe muffin cups (silicone works best), filling each about 2/3 full.
- 6
Microwave 4 muffins at a time on high for 1-2 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Let muffins cool for 1 minute before removing from cups.
- 8
Serve warm, 3 muffins per person.
Nutrition Information (per serving)
616
39g
69g
21g
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