Cornmeal-Cheddar Muffins

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.