Savory Herb Corn Muffins
Makes: 12 muffins
  • 1⅓ cups all-purpose flour
  • 1 cup finely ground cornmeal
  • 3 Tbsp. sugar
  • 2 Tbsp. baking powder
  • 1 ½ tsp. dried thyme leaves, crumbled
  • ½ tsp. table salt
  • ½ tsp. dried rosemary, crumbled
  • 1 ½ cups (6 oz.) shredded Sharp Extra Light Cheddar, plus more for topping
  • ⅔ cup plain Greek-style yogurt
  • 4 Tbsp. melted butter or vegetable oil
  • 2 large eggs
  • ¼ cup milk
  • 1 ½ tsp. olive oil
  • ½ cup finely diced onion
  • ½ cup finely diced mushrooms
  • ½ cup finely diced red bell pepper
  • 1 cup chopped fresh spinach
  1. Preheat oven to 400°. Coat insides and top of a 12-cup muffin pan with cooking spray.
  2. Whisk together flour, cornmeal, sugar, baking powder, thyme, salt, and rosemary in a large bowl. Stir in 11/2 cups shredded Cheddar. Whisk together yogurt, melted butter or vegetable oil, eggs, and milk in another large bowl.
  3. Heat olive oil in a medium skillet set over medium-high heat. Add onion, mushrooms, and bell pepper, and cook, stirring often, until tender, about 5 minutes. Add spinach and cook until spinach wilts, 1 to 2 minutes longer.
  4. Stir cooked vegetables into yogurt mixture; stir yogurt-vegetable mixture into dry ingredients just until no dry pockets remain. Fill each muffin cup about two-thirds full. Top with remaining shredded Cheddar.
  5. Bake 15 to 20 minutes or until golden brown on top and a wooden pick inserted in center comes out clean.
Recipe by Bakepedia at