Ingredients
Scale
- 1 cup whole wheat pastry flour
- 1 cup cornmeal
- 2 tsp baking powder
- sea salt to taste
- 1 egg
- 2 Tbsp honey
- 1/4 cup melted butter
- 1 cup milk
- 1 box Annie’s Organic Cheddar Shells
Streusel
- 1/2 cup Annie’s Cheddar Pretzel Snack Mix
Instructions
- Prepare Annie’s cheddar shells according to package instructions. Once that is ready and prepared, set aside.
- Preheat oven to 375 degrees and line a muffin tin with 12 liners, or spray with olive oil spray.
- In a large bowl combine whole wheat pastry flour, cornmeal, baking powder and sea salt.
- In a separate bowl whisk the egg until well beaten then whisk in honey, melted butter and milk. Pour your dry ingredients into your wet ingredients and slowly mix together with a wooden spoon. Be careful not to over-mix the batter; stir until just combined.
- Gently fold in your mac n cheese then distribute into muffin tins. Place your Annie’s pretzel cheddar snack mix and parmesan cheese into a blender and blend until a crumble forms. Layer the crumble over each muffin evenly and bake for 15-18 minutes.
Notes
Makes 12 muffins. Store in an airtight container at room temperature for up to 5 days. These are also freezer friendly and go really well alongside some bbq chicken!