Pepper Jack Muffins Recipe
Pepper Jack Muffins Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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. Yield: 5 muffins.
Originally published as Pepper Jack Muffins in Reminisce Extra May 2009, p52

Nutritional Facts

1 each: 199 calories, 9g fat (5g saturated fat), 65mg cholesterol, 300mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 7g protein.

  • 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
  1. 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.
  2. 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. Yield: 5 muffins.
Originally published as Pepper Jack Muffins in Reminisce Extra May 2009, p52

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