Cheesy Cornmeal Muffins with Thyme and Scallion | Nature’s Path

Current Size: 100%


Cheesy Cornmeal Muffins with Thyme and Scallion

Created by
Found in: Breakfast, Lunch, Dinner, Snack, Fall, Winter, Gluten free

Cheesy Cornmeal Muffins with Thyme and Scallion
Prep time: 15 minutes Cooking time: 18 - 20 minutes Total time: 33 -
12 muffins

Moist and crumbly savoury corn muffins accented with fresh thyme, scallion, aged cheddar and a hit of sweetness from the corn kernels. The perfect addition to your holiday brunch table or as a side for a bowl of chili.

  • ¾ cup brown rice flour
  • ¾ cup Nature's Path Organic Yellow Corn Grits
  • ¼ cup almond meal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fresh thyme, finely chopped
  • ½ tsp salt
  • 2 flax eggs (2 tbsp ground flax, mixed with 6 tbsp water)
  • 1 cup buttermilk
  • ¼ cup unsalted butter, melted
  • 1 tbsp honey
  • 1 ½ cups grated aged cheddar cheese
  • ¾ cup fresh or frozen corn
  • 2 scallions, finely sliced
  • A few cracks of fresh black pepper
  1. Preheat the oven to 375°F. Line a muffin tin with paper liners. Set aside.
  2. In a small bowl combine 2 tbsp of ground flax with 6 tbsp of water. Stir and set aside to thicken up.
  3. In a large bowl, mix together the brown rice flour, corn grits, almond meal, baking powder, baking soda, fresh thyme and salt.
  4. In a small bowl, whisk together the buttermilk, melted butter, honey and flax eggs.
  5. Add the wet ingredients to the dry and mix until it has almost come together. Reserving a little scallion and cheese for the top, fold the cheese, corn, and scallions into the batter.
  6. Spoon the batter into the muffin tins and sprinkle with the reserved scallion and cheese and a few cracks of fresh black pepper.
  7. Bake for 18 - 20 minutes, until golden. Let cool for a few minutes, then transfer to a cooling rack. Store extra muffins in the refrigerator for 3 days or freeze them for longer storage.


Authors' Bio

Collaborating their talents with their passions for food & photography, Joey Armstrong & Melissa Quantz work (very well) together to develop recipes & photograph them.

Joey Armstrong is a food & lifestyle photographer in Vancouver, where she mostly eats, cooks, and photographs food. When she's not on a food photo-shoot, you might find her adding to her much-too-big-for-her-apartment prop collection from thrift stores and local ceramic artists. Joey's work can be found on her website or at @joey_arm_strong.

Melissa Quantz is a Vancouver based farm-to-table photographer, holistic nutritionist, cook and recipe developer. She is a storyteller who crafts her edible tales with the colours, flavours and images of local food. To see more of her work, visit The Bounty Hunter