Sun-Dried Tomato Cornbread Muffins Recipe

Name: Sun-Dried Tomato Cornbread Muffins
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 12 servings, 1 muffin (68 g) each
Ingredients: 1-1/2 cups flour; 2/3 cup cornmeal; 1 Tbsp. granulated sugar; 2 tsp. Magic Baking Powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 2 eggs; 1 cup 1% buttermilk; 1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing; 1/2 cup shredded Cracker Barrel Light Old Cheddar Cheese; 1/3 cup oil-packed sun-dried tomatoes , drained, chopped; 1/4 cup chopped fresh cilantro

Ingredients

1-1/2 cups flour
2/3 cup cornmeal
1 Tbsp. granulated sugar
2 tsp. Magic Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup 1% buttermilk
1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
1/2 cup shredded Cracker Barrel Light Old Cheddar Cheese
1/3 cup oil-packed sun-dried tomatoes , drained, chopped
1/4 cup chopped fresh cilantro

	PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD Makes 12 servings, 1 muffin (68 g) each

Instructions

1. Mix first 6 ingredients in large bowl. Whisk next 3 ingredients until blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in remaining ingredients.
2. Spoon into 12 muffin pan cups sprayed with cooking spray.
3. Bake 8 to 10 min. or until toothpick inserted in centres comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.

Breakfast & Brunch