Cheesy Cornmeal Black Pepper and Rosemary Muffins

Cheesy Cornmeal Black Pepper and Rosemary Muffins

Servings: 12 Muffins

Heart Smart Lactose Intolerant Vegetarian
Recipe Directions
Nutrition Information


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.

Recipe by: An Edible Mosaic