Cheddar-Green Onion Muffins

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 30%
  • Fat: 4.5g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.9g
  • Carbohydrate: 18.6g
  • Fiber: 0.6g
  • Cholesterol: 29mg
  • Iron: 1.1mg
  • Sodium: 217mg
  • Calcium: 97mg

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

  1. Preheat oven to 375°.
  2. 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.
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