Cheddar-Green Onion Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
These muffins are delicious warm but can be made up to a month in advance and frozen in heavy-duty zip-top plastic bags. Ingredients:
1 3/4 cups all-purpose flour (about 7 3/4 ounces) |
1/4 cup yellow cornmeal |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/4 teaspoon freshly ground black pepper |
1/2 cup (2 ounces) reduced-fat shredded extrasharp cheddar cheese, divided |
3 tablespoons chilled butter, cut into pieces |
1 1/4 cups fat-free buttermilk |
2 tablespoons chopped green onions |
1 teaspoon minced garlic |
1 large egg, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. 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.
|
|