How Do You Make Easy Cornbread Muffins?
- 2 boxes of jiffy cornbread mix
- 1 cup of cottage cheese
- 1 cup of milk
- 1 cup of shredded cheddar cheese
- 2 eggs
Pro Tip – do not over-mix. Over-mixed cornbread turns out tough and dry.
Pro Tip – use a an ice cream scoop to portion your batter. The size of the scoop is the perfect amount for standard size muffins or cupcakes.
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Delicious and easy cheesy cornbread muffins
- 1 cup milk
- 1 cup low-fat cottage cheese
- 2 eggs
- 1/2 cup shredded cheddar cheese packed
- 16 oz corn muffin mix like Jiffy
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Preheat oven to 400°F (200°C). Line your muffin tin with paper liners - recipe makes 12 muffins.
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Combine milk, cottage cheese, and eggs in a large bowl. Using an electric mixer - blend on medium speed until combined
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Stir in muffin mix, but don't over mix. Stir in cheese.
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Using an ice cream scoop fill the muffin tins with about 1/4 cup of the mixture. By using an ice cream scoop you will be sure to make all of your muffins the same size.
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Bake for 13-15 minutes until center springs back or a toothpick inserted comes out clean. Cool on a wire rack.
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Can be served warm out of the oven (my fav) or room temperature. Store in an airtight container.
These are soo good! Love them Kadee!
these look amazing, love the photos!