Our biggest thank you to our Farm to School Coordinator Nancy Bevan for sharing your delicious Cayenne Cheddar Cornbread Muffin recipe. This recipe was featured in our January newsletter and the ingredients used to make this recipe came from our very own Three Sisters Garden! If you are interested in reviving new recipes each month sign-up for our monthly newsletter or submit your favorite recipes to communityrootsvista@gmail.com!
Cayenne Cheddar Cornbread Muffins
@8kidsofmaz
1 1/2 cups home ground cornmeal | 1 TBS unsalted butter |
1 cup all-purpose flour | 2 medium eggs |
2 TBS sugar | 1 cup milk |
1 1/2 TSP baking powder | 1/4 TSP vinegar |
1/4 TSP baking soda | 1 TSP home ground cayenne powder |
1 1/4 TSP salt | 1/4 cup shredded cheese |
5 TBS canola oil | |
Wash hands with soap and water
Preheat oven to 400 degrees
Spray nonstick in small muffin pans
Measure and whisk together the dry ingredients (Cayenne included)
Melt the butter
In a separate bowl: Mix and whisk together the oil, milk, vinegar, and eggs
Slowly stir in the wet ingredients into the dry and allow to sit for a couple minutes
Gently stir in the cheddar cheese (Approx 3TBS per muffin)
Bake in the oven for approximately 12 minutes or until golden brown with the convection fan on
ENJOY! :)
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