| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Not, Sent |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Yellow cornmeal |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 3/4 |
ts |
Salt |
| 1/2 |
c |
Small curd cottage cheese |
| 3/4 |
c |
Milk |
| 1/4 |
c |
Vegetable oil |
| 1 |
|
Egg |
| 1/2 |
c |
Shredded cheddar cheese |
| 1/2 |
ts |
Dried thyme |
INSTRUCTIONS
In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt.
In another bowl, mash cottage cheese with a fork; add milk, oil and egg.
Add to dry ingredients; stir just until moistened. Fold in cheddar cheese
and thyme. Fill greased or paper-lined muffin cups three-fourths full. Bake
at 400° for 20-25 minutes or until golden brown. Cool in pan 5 minutes
before removing to a wire rack.
Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1
#634 by The Taillons <taillon@access.mountain.net> on Jun 03, 1997
A Message from our Provider:
“If God is your Copilot – swap seats!”