Egg, Cheese and Cornmeal Muffins

Prep time: 10-15 minutes
Cook time: 17 minutes
Yield: 8 muffins
Calories: 241 per muffin
Adapted from: Better Homes and Gardens recipe for Bacon-and-Egg Muffins (http://www.bhg.com/recipe/bacon-and-egg-muffins/)


 Ingredients

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tbsp sugar
• 2.5 tsp baking powder
• 1 cup milk
• 1/4 cup vegetable oil
• 5 eggs, beaten
• 1/2 cup shredded Cheddar

Directions:

1. Preheat oven to 400.
2. Grease 8 muffin cups; set aside.
3. In a medium bowl, combine flour, cornmeal, sugar and baking powder.
4. In another bowl, combine milk, vegetable oil and eggs; stir into flour mixture.
5. Fold in cheese, then ladle mixture into muffin cups.
6. Bake for 17 minutes until a toothpick inserted in the centre comes out clean.

Daycare mornings are a bit of a rush in our house; by the time I'm sitting at my desk at 8 a.m., a lot has already happened!  These muffins make things easier and reduce our reliance on the Tim Horton's drive-thru!