Rating: 2.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

These muffins are delicious warm but can be made up to a month in advance and frozen in heavy-duty zip-top plastic bags.

Joy Zacharia
Recipe by Cooking Light September 2006

Gallery

Credit: Howard L. Puckett

Recipe Summary test

Yield:
12 muffins (serving size: 1 muffin)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through pepper) in a food processor; pulse 3 times to combine. Add 5 tablespoons cheese and butter; pulse 5 times or until mixture resembles coarse crumbs. Spoon mixture into a medium bowl. Combine buttermilk, onions, garlic, and egg; stir with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with remaining 3 tablespoons cheese. Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

Nutrition Facts

135 calories; calories from fat 30%; fat 4.5g; saturated fat 2.7g; mono fat 0.9g; poly fat 0.2g; protein 4.9g; carbohydrates 18.6g; fiber 0.6g; cholesterol 29mg; iron 1.1mg; sodium 217mg; calcium 97mg.
Advertisement