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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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. 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 |
Directions:
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.
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