Peppery Cheddar Muffins Recipe
In Gardner Massachusetts, it takes just minutes for Joanie Elbourn to stir up a dozen of these savory muffins. The cheddar cheese and pepper flavors come through in each bite.
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 tablespoon honey
- 1 cup (4 ounces) shredded cheddar cheese
- In a bowl, combine the flour, baking powder, pepper and salt. Combine the egg, buttermilk, oil and honey; stir into dry ingredients just until moistened. Fold in cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Peppery Cheddar Muffins in Quick Cooking September/October 1999, p47
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