Rosemary Cheddar Cornbread Muffins



  • 1 cup yellow corn meal (I swear by Bob’s Red Mill)
  • 1 cup AP flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Dash of salt
  • 1 tablespoon fresh rosemary, chopped (stems removed)
  • 1 large egg
  • 1 egg white
  • 2/3 cup fat free milk
  • 4 tablespoons sugar
  • 1/4 cup unsweetened applesauce
  • 1/3 cup olive oil
  • 1/2 cup part-skim cheddar cheese


  1. Preheat oven to 375 degrees F. Grease a muffin pan with nonstick cooking spray or line with paper liners.
  2. In a medium bowl, mix cornmeal, flour, baking powder, baking soda and salt together until fully mixed. Add in rosemary and stir.
  3. In another bowl, add eggs, milk, applesauce, sugar and oil. Using a hand electric mixer, beat on low until mixture is fully combined and sugar has dissolved. Slowly add the flour mixture to the wet mixture, beating between each addition.
  4. Using a wooden spoon, gently stir in cheddar cheese. Pour batter into the greased muffin cavities about 2/3 the way full.
  5. Bake muffins for 15 – 20 minutes, or until golden brown and a toothpick inserted comes out clean.

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