Try this Cheddar Cornmeal Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425F. Line twelve 1/3-cup muffin cups with paper or foil liners. Stir first 6 ingredients in large bowl to blend. Whisk buttermilk, butter and egg in medium bowl to blend. Add to dry ingredients and stir just until combined. Fold in grated cheddar cheese. Divide batter equally among prepared muffin cups. Bake muffins until tops are golden and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack 10 minutes. Serve warm or at room temperature. Makes 12. Bon Appetit February 1995
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Serving Size: 1 Serving (779g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1928 | ||
Calories from Fat: 451 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.1g | 67 % | |
Saturated Fat 27.4g | 137 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 340mg | 105 % | |
Sodium 2768.4mg | 95 % | |
Potassium 1106.4mg | 29 % | |
Total Carbohydrate 293.2g | 86 % | |
Dietary Fiber 14.1g | 56 % | |
Sugars, other 279.1g | ||
Protein 72.3g | 103 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1928
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