Cheese and Corn Muffins

The cheese and rosemary in these mini muffins are a delicious pairing. They are a great finger food at gatherings.

Ingredients

Dry:

1 cup white whole wheat flour

1 cup all purpose flour

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp black pepper

2 TBS fresh or dried rosemary, chopped

Wet:

1 cup cheddar cheese, grated

2 TBS olive oil

1 cup milk

1/2 cup plain yogurt

Instructions

Whisk dry ingredients.

Add wet ingredients and combine well.

Add cheese and mix.

Oil a 24-well mini muffin tin and spoon the batter into the tin.

Bake at 400F for 10 minutes or until the muffins are golden brown.