Cheesy Cornbread Black Pepper and Rosemary Muffins - Post Image

Cheesy Cornbread Black Pepper and Rosemary Muffins

February 08, 2017

I’m a firm believer that you can never have too many muffin recipes. They’re so easy to whip up, incredibly versatile in terms of flavor profile, and make a great breakfast/brunch/snack. And I don’t think I’ve ever come across anyone who said no to a muffin!

Cornmeal muffins in particular are one of my favorites. These have a lovely tender crumb thanks to the use of oil instead of butter and the addition of a little bit of vinegar. Some people like their cornbread super sweet, but these are only just a touch sweet (of course you can double the amount of sugar if you prefer your cornbread on the sweeter side). And in this recipe, rosemary and black pepper help these lean more toward savory.

I like to use GO VEGGIE Lactose and Soy Free Cheddar Style Shreds and dairy-free “milk” to keep these muffins lactose-free. Not to mention, the shreds have less fat and more calcium than ordinary cheese!

Like any cornbread or cornmeal muffins, I prefer these straight out of the oven (ok, wait a couple minutes so you don’t burn your tongue) with a pat of butter melted down on top. You could also spice things up (literally) by adding minced fresh jalapeno to the batter; I’d start with half a jalapeno and work up from there depending on how spicy you like things. (And if you go with the jalapeno, you could try these with GO VEGGIE Vegan Mexican Style Shreds!)

Full disclosure, you might want to think about making a double batch because these disappear fast!

Cheesy Cornmeal Black Pepper and Rosemary Muffins {Lactose-Free}

By Faith Gorsky,

Yields 12 muffins

Prep Time: 10 minutes

Cook Time: 18 minutes

1 cup all-purpose flour

1 cup fine yellow cornmeal

2 tablespoons sugar

2 tablespoons minced fresh rosemary, plus a few more sprigs for topping

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon black pepper

1 1/3 cups plain, unsweetened dairy-free “milk” (such as almond milk)

1/3 cup avocado or light olive oil

1 1/2 teaspoons apple cider vinegar

2 large eggs

1 cup GO VEGGIE Lactose and Soy Free Cheddar Style Shreds

Preheat the oven to 400F and line a muffin tray with 12 paper liners.

Whisk together the flour, cornmeal, sugar, rosemary, baking powder, salt, baking soda, and black pepper in a large bowl.

Whisk together the milk, oil, vinegar, and eggs in a medium bowl.

Beat the wet ingredients into the dry, being careful not to over-mix, and then fold in the cheddar shreds.

Pour the batter into the prepared muffin tray; top each with a rosemary leaf if desired. Bake until a wooden pick inserted in the center of a muffin comes out clean or with just a couple crumbs, about 16 to 18 minutes.

Blog by: An Edible Mosaic