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Muffins: Martha White's Cheesy Ranch Corn Muffins

Source of Recipe


National Cornbread Festival






List of Ingredients



• 1 cup flour
  
• 1 1/2 cups Martha White Self-Rising Cornmeal
  
• 1 package Hidden Valley Ranch Seasoning Mix
  
• 1/2 cup buttermilk
  
• 1 cup sour cream
  
• 1 1/2 cup sharp cheddar cheese(grated)
  
• 1 egg
  
• 2 teaspoons baking powder
  
• 4 tablespoons oil
  
• 1 small onion diced (optional)
  
• 1 Tablespoon sugar
  






Instructions



1. Preheat oven to 425 degrees. Lightly grease (12 count) muffin pan, put pan in oven to heat as you prepare mix (about 5 min).
   
   
2. In a large mixing bowl, mix cornmeal and ranch mixture throughly. Add buttermilk, sour cream, and beat till well blended. Add oil, cheddar cheese and onion, mixing well.
   
   
3. Remove pan from oven, pour mixture into pan filling each cup 1/2 full. Bake for 20 to 25 minutes or till lightly golden brown on top. Remove while hot place on wire rack to cool. Serve while warm.