Cornbread Muffins
Golden cornbread muffins, baked with sweet onion, cottage cheese, and cheddar cheese melted inside, just waiting for a smear of butter. Best of all, thanks to an old pantry staple favorite, these scrumptious little muffins are quite easy to whip up and they dress that box mix up tenfold.
Equipment
- Muffins tins plus parchment paper or silicone liners
Ingredients
- 2 boxes Jiffy® Corn Muffin Mix, 8.5 ounces each
- 1 tub small curd cottage cheese, 16-ounces
- 1 cup chopped sweet onion
- 1 cup grated cheddar cheese
- 5 extra-large eggs
- 8 tablespoons butter (1 stick), melted and cooled slightly
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400-degrees. Line 24 muffin cups with parchment paper liners or silicone liners.
- Place all the corn muffin mix in a large bowl.
- Add the cottage cheese, sweet onion, cheddar cheese, eggs, and butter. Season with the kosher salt and black pepper then stir gently until well blended.
- Scoop the batter into the muffin liners, filling each about ⅔ full. (Using a large ice cream scoop works great for this.)
- Bake in a 400-degree oven for 20 to 25 minutes or until the muffins are lightly golden on top and test done with a toothpick.
- Let the muffins cool in the pans for a few minutes, then transfer them to a wire rack.
Notes
If you have extra muffins leftover, drop them in freezer bags and store them in the freezer for up to six months. To reheat, thaw and bake in a 350-degree oven for about 8- 10 minutes.