Cornmeal-Cheddar Muffins Recipe | MyRecipes

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

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

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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