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.

Yield: 10 servings (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 30%
  • Fat: 5g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 5g
  • Carbohydrate: 20.9g
  • Fiber: 0.9g
  • Cholesterol: 34mg
  • Iron: 1.1mg
  • Sodium: 247mg
  • Calcium: 99mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. Note: Place in heavy-duty zip-top plastic bags, and freeze for up to 3 months.
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