Prep Time
5 Mins
Cook Time
15 Mins
Total Time
20 Mins
Yield
Makes 10 servings (1 serving: 2 muffins)

These savory muffins get a flavor kick from feta cheese and buttermilk. They’re easy to whip up on a weeknight and go perfectly with our Mexican Mole Chile.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Whisk together flour, cornmeal, sugar, baking powder, salt, and pepper in a medium bowl; make a well in center of mixture. Combine buttermilk, butter, and egg white in a small bowl; add to flour mixture, stirring until just moist. Fold in feta and corn.

Step 3

Coat a 20-cup mini muffin pan with cooking spray. Spoon batter into prepared pan; bake

Step 4

for 10–12 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

CarbLovers Diet Cookbook

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