Cracked Pepper Cheddar Muffins Recipe
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1/2 teaspoon coarsely ground pepper
- 1 egg
- 1-1/4 cups 2% milk
- 2 tablespoons canola oil
- 1 cup (4 ounces) shredded cheddar cheese
- 1. In a large bowl, combine the flour, sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese.
- 2. Fill muffins cups coated with cooking spray two-thirds full. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
1 each: 155 calories, 6g fat (3g saturated fat), 30mg cholesterol, 173mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 6g protein
Reviews for Cracked Pepper Cheddar Muffins
"These are really good with chili. I feel they're a little too sweet, so I cut the sugar to 1 t. and add a bit of salt; be sure to use extra-sharp cheddar too."
"These are easy to make and cook up perfectly in the 25-30 minutes the recipe calls for. Love the finished texture of the muffins. I bake them in a non-stick muffin pan, and they slide right out even without cooking spray. They turn out moist but firm; can't rave enough about the finished texture. A bit bland though, so next time I make them I will double the pepper and also add a tsp or two of garlic or onion powder as well. HELPFUL TIP: Use a 3-Tbsp ice-cream (or other) scooper of batter to fill each muffin cup (making sure each scoop of batter is level in the scoop). This fills each of the twelve muffin cups with exactly (or pretty darn close to exactly) the right amount of batter, with none left over."
"I use a large ice cream scoop and make these as drop biscuits! You can change the cheese and herbs to whatever works best with what you're serving, and they come together in a snap. Try using a combination of any of the following: dill seed, red pepper flakes, garlic or onion powder, Italian seasoning, parsley, a little bit of sage, snipped fresh rosemary, caraway seed... The garlic and onion powder are a must, and I almost always have a bit of red pepper flakes in mine. Great customizable recipe!"
"Way too bland for my taste even though I used sharp cheddar that I shredded myself. Texture was great but the recipe is missing something to bring out the flavors."
"Made these last night and they were all eaten up! Very quick and simple recipe- a nice accompiment to a meat and potatoes meal and were very fluffy and light. They take mere minutes to whip up and taste great warm from the oven. I made suggest doubling the amount of pepper but that is just my preference. Also, add some salt- maybe about 1/2 teaspoon. Also, I would not suggest baking them for the time suggested- I baked mine for only 15 minutes and they were fully cooked. Overall, a yummy and convient recipe. Will make again."
"loved this recipe. Kids think it tastes great!"
"The kids love this recipe."
"These were okay. I used mild cheddar, but I think they would be better with sharp, for more flavor. Tasty with cheesy potato soup, though."
"I must have done something wrong as mine came out tasting bland and were spongy and chewy. Guess I'll have to try them again sometime."
"My daughter-in-law made this when we were visiting with them. These were very good and tasty. Light and airy."
"My husband really liked these and told me to be sure and save the recipe! Very light and more like a biscuit than a muffin."