These muffins are delicious warm but can be made up to a month in advance and frozen in heavy-duty zip-top plastic bags.
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
How to Make It
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.
I found these bland and a bit greasy. I left the cheese off the top based on other reviews hoping to combat the greasy problem, but that didn't seem to help. Usually I can think of a few tweaks to make a recipe worth trying again, but I don't think there's much I can do about this one.
I served these with potato, leek stew and everyone liked them. They really did have a lot of flavor. However, they seemed kind of heavy and greasy to me. I would make them again if I knew how to make them fluffier and less greasy.
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