Cheddar Rosemary Corn Muffins Recipe

Recipe By Two Peas & Their Pod

Easy corn muffin recipe made with fresh rosemary and cheddar cheese.

4.7
21 Rating -
Rate
Eggdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Cheddar Rosemary Corn Muffins
plan
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ingredients serve

Ingredients for Cheddar Rosemary Corn Muffins Recipe

  • 0.08 cup All purpose gold medal flour
  • 0.08 cup Course ground yellow cornmeal
  • 0.33 tablespoon Granulated sugar
  • 0.21 teaspoon Baking powder
  • 1/50 teaspoon Baking soda
  • 1/25 teaspoon Salt
  • 0.08 tablespoon Chopped Fresh Rosemary
  • 0.08 cup Buttermilk
  • 1/4 tablespoon Unsalted Butter Melted And Cooled
  • 1/4 tablespoon Canola oil
  • 0.17 Large eggs
  • 1/25 cup Fresh or frozen corn kernels
  • 0.08 cup Shredded cheddar cheese we used tillamook white medium cheddar
Nutrition
value
187
calories per serving
8 g Fat12 g Protein16 g Carbs1 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    12g
  • Carbs
    16g
  • Fiber
    1g

MacroNutrients

  • Carbs
    16g
  • Protein
    12g
  • Fiber
    1g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    393mg
  • Iron
    < 1mg
  • Vitamin A
    32mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    26mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    35mg
  • Manganese
    < 1mg
  • Phosphorus
    294mg
  • Selenium
    10mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Two Peas & Their Pod