Savory Herb Corn Muffins

Savory Herb Corn Muffins from Cabot Farmers

CABOT CREAMERY CKBK - Savory Herb Corn Muffins_2


Are you a sweet baker or a savory one? I find that so many of us immediately think of cookies and cakes when we get a hankering to tinker in the kitchen, but let’s not overlook how comforting and satisfying a savory baked good can be in the morning. These Savory Herb Corn Muffins are packed with cheddar and yogurt, flecked with mushrooms, spinach, onions and peppers and spiced with rosemary and thyme all in a cornmeal based batter. They freeze well and can be a perfect on-the-go breakfast, so bake a big batch. Along with the Blueberry-Lemon Cheesecake Squares they come from The Cabot Creamery Cookbook. The book compiles a collection of recipes from the cooperative of farmers who provide the milk for all of the Cabot dairy products. This is farm cooking and baking at its best.

Excerpted with permission. The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America’s Best Dairy Farms. Published by Oxmoor House, 2015.

These colorful corn muffins are loaded with a fresh confetti of vegetables, as well as light Cheddar and Greek-style yogurt. Not your average corn muffins, they add flavor and color to breakfast and perfectly complement a hot cup of soup or bowl of chili.

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.

Author’s TIP:

  • To save a little more time, use 1 (14- to 17-oz.) box of corn muffin mix in place of the flour, cornmeal, sugar, baking powder, and salt. You can also skip the 4 Tbsp. melted butter or vegetable oil added with the wet ingredients, since the packaged mixes already contain the shortening.


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