| Cuisine: American | Type: Bread | Serves: 10 muffins |
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Source:
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Cooking Light Jan-Feb 2005 |
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Attributes:
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Healthy |
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Comments:
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Use Montery Jack cheese with jalapeno peppers to add more heat. |
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Serving Suggestions:
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Ingredients:
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1 3.4 cups all-purpose flour 1/4 cup cornmeal 1 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1/8 tsp. ground red pepper 3 tbs. chillled unsalted butter, cut into small pieces 1/3 cup shredded, reduced fat cheddar cheese, divided 1 cup fat free buttermilk 1/4 cup water 1 large egg, lightly beaten |
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Instructions:
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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 pastry blender or 2 knives until mixture resembles coarse meal. Stir in 3 Tbsp cheese. Combine buttermilk, water and egg, stirring with a whisk. Add buttermilk mixture to flour mixture; stir until just 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 on wire rack. NOTE: Can be frozen for up to 3 months in heavy duty zip lock freezer bags. |
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Related recipes:
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None |
2005-08-29