Pepper Jack Muffins
This is a delicious muffin recipe to serve with any soup or chili recipe. Regular cheddar cheese can be used instead of the Pepperjack cheese for a milder muffin.—Deborah Forrest, Ocean Springs, Mississippi
Total TimePrep/Total Time: 25 min.
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 2 tablespoons butter, melted
- 1/3 cup shredded pepper Jack cheese
- In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in cheese.
- Fill greased muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts1 each: 199 calories, 9g fat (5g saturated fat), 65mg cholesterol, 300mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 7g protein.
Originally published as Spicy Cheese Muffins in Reminisce Extra May 2009