Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Feta Corn Muffins
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- #102263
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely chopped fresh sage leaves
1 cup crumbled feta cheese
1 cup milk
1 large egg
1/4 cup unsalted butter, melted
directions
Preheat oven to 425 degrees F and butter 1/3-cup muffin tins.
In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt. Add sage and feta and toss well.
In a small bowl whisk together milk, egg, and butter.
Add egg mixture to dry ingredients, stirring until batter is just combined (do not over-mix).
Divide batter among prepared muffin tins. Bake muffins in middle of oven about 18 to 20 minutes, or until golden and springy to touch.
Turn muffins out onto racks to cool.
added by
mary01
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 12, 2010
Absolutely one of the BEST cornbread muffins I have EVER put in my mouth! I did not have sage (hardly ever use it) so I used rosemary instead...they were simply yummy!