It’s food time again. Of course, I’m sharing recipes in the throws of a diet and on Halloween. Oh, the torture!! Yes, I did have a wee bite of my creation to see if they were any good and I have to tell you, these bite sized morsels of goodness are ah-mazing! So, before I start feeling sorry for myself that I’m eating chicken and veggies with a side of jello for 2 months straight, let’s get on to the goods, shall we!
This recipe makes 18 regular muffins or 36 mini muffins. I opted to make 12 regular muffins and 12 mini muffins to keep things simple. Don’t worry about making extra that may go bad. They can be popped in your fridge or freezer, which is great when you’re looking for a quick snack or something to go along with a meal at a later date! This recipe comes from one of our favourite recipe books for children called “Feeding Baby“.
Cheddar Cheeese Muffins
10 green onions, roots and ends trimmed
Olive oil for coating
1/2 tsp sea salt (plus more for seasoning)
1 cup whole milk
1/2 cup buttermilk
1 large egg
1 3/4 cups all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tsps baking powder
1/2 tsp baking soda
1/2 cup unsalted butter
1 1/2 cups shredded cheddar cheese
1. Preheat oven to 400F. Rub a baking sheet with oil. Lightly coat the onions with olive oil and place them on the baking sheet and season with salt. Roast for 3-5 minutes until lightly browned. Remove and dice. *Keep an eye on your onions in the oven, they will burn quickly!
2. Decrease oven to 375F. Grease the muffin tins with butter.
3. In a small bowl, whisk together your wet ingredients (milk, buttermilk, and egg). In a separate bowl, combine your dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, and 1/2 tsp salt).
The boys really enjoyed this part of the process LOL!
4. In the bowl of a stand mixer fitted with a paddle, cream the butter on high speed until smooth. Switch to low speed, and add the flour mixture, alternating with the milk mixture until smooth. Add the cheese and green onions. Mix just to blend.
5. Use a small ice cream scoop or measure 2 tbsp of batter into each cup for a regular muffin and about 1 tbsp of batter for a mini muffin. Bake on the centre rack of the oven for about 20 minutes for the regular size (15 minutes for the mini) until the tops are golden. Test the centre with a toothpick to see if it comes out clean.
6. Let your muffins cool on a rack for about 5 minutes before serving. Extra muffins can be refridgerated for up to 2 days or frozen for about 2 weeks.
Oh … and whatever you do. Don’t eat raw cornmeal! ;)
 And as always, my doors are always open; you’re welcome to pop in for a treat on me! Until next time, Robyn xo