Cornmeal-Cheddar Muffins
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.
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
Nutrition 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
How to Make It
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Preheat oven to 350°.
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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.
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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.
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Note: Place in heavy-duty zip-top plastic bags, and freeze for up to 3 months.
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EllenDeller's Review