| 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
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