Taste of Home
Cheddar Muffins
TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: about 1 dozen.
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
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2-1/2 cups all-purpose flour
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2 tablespoons sugar
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2 teaspoons baking powder
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1 teaspoon Italian seasoning
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 large egg, room temperature
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1-1/2 cups buttermilk
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1/3 cup canola oil
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2 garlic cloves, minced
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2 cups shredded cheddar cheese
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4 green onions, sliced
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1/2 cup finely chopped sweet red pepper
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2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
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1/3 cup shredded Parmesan cheese
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 muffin: 230 calories, 12g fat (4g saturated fat), 32mg cholesterol, 394mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 8g protein.
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