Cornmeal-Cheddar Muffins

recipe
Use Monterey Jack cheese with jalapeño peppers to add a bit of heat. Sprinkling cheese on the top before baking gives the muffins a nice crust. These are a delicious accompaniment to either stew. Store cooked muffins in an airtight container for up to two days.

Yield:

10 servings (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional Information

Calories 151
Caloriesfromfat 30 %
Fat 5 g
Satfat 2.8 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 5 g
Carbohydrate 20.9 g
Fiber 0.9 g
Cholesterol 34 mg
Iron 1.1 mg
Sodium 247 mg
Calcium 99 mg

Ingredients

1 3/4 cups all-purpose flour
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground red pepper
3 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup (about 1 1/2 ounces) shredded reduced-fat cheddar cheese, divided
1 cup fat-free buttermilk
1/4 cup water
1 large egg, lightly beaten
Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, baking soda, salt, and pepper in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in 3 tablespoons cheese. Combine buttermilk, water, and egg, stirring with a whisk. Add buttermilk mixture to flour mixture; stir just until moistened.

Divide batter evenly among 10 muffin cups coated with cooking spray. Sprinkle batter evenly with remaining cheese. Bake at 350° for 30 minutes or until muffins spring back when touched lightly in center. Cool muffins completely on a wire rack.

Note: Place in heavy-duty zip-top plastic bags, and freeze for up to 3 months.

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note