Yuck. I made these for work function for my husband. I am glad we tried one before sending them in: the stale bagels he picks up on the way to work tomorrow will certainly be better.
Hands-On Time: 16 min., Total Time: 45 min.
Yield: Makes 12 servings
Amount per serving
- Calories: 208
- Fat: 10g
- Saturated fat: 4g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1g
- Calcium: 255mg
- Sodium: 441mg
- Iron: 1mg
- Cholesterol: 51mg
- Fiber: 2g
- Carbohydrate: 24g
- Protein: 9g
- 1 tablespoon butter
- 1 medium-size Granny Smith apple, peeled and chopped
- 1/2 cup chopped sweet onion
- 1 tablespoon sugar
- 2 1/3 cups all-purpose baking mix
- 1 1/2 cups (6 oz.) shredded extra-sharp Cheddar cheese
- 1/4 cup plain yellow cornmeal
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 EGGLAND'S Best Large White Eggs
- 1/3 cup chopped pecans
- Preheat oven to 425°. Melt butter in a small skillet over medium heat. Add apple and next 2 ingredients; sauté 6 minutes or until onion is tender.
- Combine baking mix and next 3 ingredients in a large bowl; make a well in center of mixture. Whisk together milk and eggs; add to dry ingredients, stirring just until moistened.
- Stir apple mixture into batter. Spoon batter into a greased muffin pan, filling two-thirds full. Sprinkle batter with chopped pecans.
- Bake at 425° for 14 minutes or until golden and a wooden pick inserted in center comes out with a few moist crumbs. Let cool in pan on a wire rack 5 minutes. Gently run a knife around edges of muffins to loosen. Remove muffins from pan to wire rack, and let cool 10 minutes. Serve warm.
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