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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.

Recipe by Cooking Light January 2005

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Recipe Summary

Yield:
10 servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

151 calories; calories from fat 30%; fat 5g; saturated fat 2.8g; mono fat 1.2g; poly fat 0.3g; protein 5g; carbohydrates 20.9g; fiber 0.9g; cholesterol 34mg; iron 1.1mg; sodium 247mg; calcium 99mg.
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