Cheddar Muffins

Name: Cheddar Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: about 1 dozen.
Cuisine: Asian Recipes, Asian Vegetarian Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes, Indian Recipes, Italian Recipes, Italian Vegetarian Recipes
Ingredients: 2-1/2 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon Italian seasoning; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg, room temperature; 1-1/2 cups buttermilk; 1/3 cup canola oil; 2 garlic cloves, minced; 2 cups shredded cheddar cheese; 4 green onions, sliced; 1/2 cup finely chopped sweet red pepper; 2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry; 1/3 cup shredded Parmesan cheese

A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! —Maria Morelli, Kelowna, British Columbia

Ingredients

2-1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1-1/2 cups buttermilk
1/3 cup canola oil
2 garlic cloves, minced
2 cups shredded cheddar cheese
4 green onions, sliced
1/2 cup finely chopped sweet red pepper
2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
1/3 cup shredded Parmesan cheese

Directions

Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes.
Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.