Mozzarella-Stuffed Cornbread Muffins




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Published on Oct 4, 2016

Here is what you'll need!

Mozzarella-Stuffed Mini Corn Muffins
Serves: 12

1 ½ cups milk
6 tablespoons butter, melted
2 eggs
1 ½ cups flour
1 ½ cups cornmeal
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon sugar
5 mozzarella cheese sticks,

Preheat oven to 400°F/200˚C.
In a large bowl, mix together the milk, eggs, and melted butter. Fold in the flour, cornmeal, baking powder, salt, and sugar, until blended.
Divide the cheese sticks into 5 cubes each so there are 25 cubes.
Spray a 12-cup muffin pan with cooking spray.
Spoon 2 tablespoons of mixture into each cup. Place 2 of the mozzarella cubes in the center of each cup, then cover the cover with additional batter, until the cup is ¾ full.
Bake for 15 minutes.
Allow to cool for 5 minutes while you eat the remaining cheese cube.
Serve warm and enjoy!

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