Ranch and Herb Cornbread Muffins

Serves 6 | Finish in 30 minutes

These Ranch and Herb muffins are a great snack to take on the go!


1 cups stone-ground cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
3 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. baking soda
5 Tbsp. butter, melted
2 large eggs, lightly beaten
1 cup Litehouse® Ranch Dip 
1 Tbsp. Litehouse® Instantly Fresh Basil
1 Tbs. Litehouse® Instantly Fresh Chives 
2 tsp. Litehouse® Instantly Fresh Parsley 


Preheat oven to 400 degrees. Spray 12-count muffin tin with baking spray.
In a large bowl, combine cornmeal, flours, sugar, baking powder, salt and baking soda.
In a small bowl, add melted butter (cooled), eggs, Litehouse® ranch dip, Instantly Fresh Basil, Instantly Fresh Chives and Instantly Fresh Parsley; whisk well. Pour wet ingredients into dry ingredients; stir just to combine, taking care not to over mix.
Spoon batter evenly among 12 muffin tins that have been coated with baking spray.
Bake on center rack in 400 degree oven until turning golden brown and a toothpick inserted in the center pulls clean, about 15 minutes.
Let cool in tins for 5 minutes, turn onto a wire rack to finish cooling.
Serve alone or slice in half and fill with the sandwich ingredients of your choosing. 

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