Cheddar-Green Onion Muffins

Cheddar-Green Onion Muffins Recipe
Howard L. Puckett
These muffins are delicious warm but can be made up to a month in advance and frozen in heavy-duty zip-top plastic bags.

Yield:

12 muffins (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 135
Caloriesfromfat 30 %
Fat 4.5 g
Satfat 2.7 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 4.9 g
Carbohydrate 18.6 g
Fiber 0.6 g
Cholesterol 29 mg
Iron 1.1 mg
Sodium 217 mg
Calcium 97 mg

Ingredients

1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
3 tablespoons chilled butter, cut into pieces
1 1/4 cups fat-free buttermilk
2 tablespoons chopped green onions
1 teaspoon minced garlic
1 large egg, lightly beaten
Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through pepper) in a food processor; pulse 3 times to combine. Add 5 tablespoons cheese and butter; pulse 5 times or until mixture resembles coarse crumbs. Spoon mixture into a medium bowl. Combine buttermilk, onions, garlic, and egg; stir with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with remaining 3 tablespoons cheese. Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

Note:

Joy Zacharia,

September 2006
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