Cornbread Muffins with Cheese and Chives

There are surprisingly tons of savory muffin recipes out there. I think they all look amazing, but I chose this one because I thought it would be a good partner for the Chili I made. It really fancied up my lame dinner of canned Chili. We all have those days right; Where canned Chili is about all we have time and energy for?  Don’t worry, the muffins don’t take to much effort either. I made the batter ahead of time and then just popped them in the oven right before my husband came home.

P.S. Sorry I posted this so late in the day. Busy day.

Ingredients:

• 2 C. Flour
• 3-1/2 tsp. Baking Powder
• 1 tsp. Salt
• 1 C. Cornmeal
• 1/2 C. shredded, Cheddar Cheese
• 1/2 C. grated, Parmesan Cheese
• 2 TBSP. chopped chives
• 2 eggs, lightly beaten
• 1-1/3 C. milk
• 2 oz. butter, melted
• 1/3 C.Grated Parmesan Cheese, extra
• 1/4 C. Cornmeal, extra

Directions:

1. Preheat oven to 400 F. and prepare 12 muffin cups or 24 mini muffin cups.
2. In a large mixing bowl, sift together the flour, baking powder, and salt. Stir through the cornmeal, cheeses, and chives. Make a well in the center.
3. In a small mixing bowl, combine the eggs, milk, and butter. Add all at once to the flour mixture and stir just until dry ingredients are moistened (the batter should be lumpy)
4. Spoon batter into prepared muffin cups, filling them 2/3 full. Sprinkle with extra Parmesan and cornmeal. Bake until golden brown and cooked through: 12-15 minutes. Serve warm.

Recipe adapted from The Muffin Book.