Monday, February 12, 2007

Recipe: Cheddar Pepper Muffins

Cheddar Pepper Muffins

These are especially light, and when eaten hot, the cheese inside the muffin is stringy.

Preparation time: 15 minutes.
Cooking time: 25 minutes.
Makes 12 servings.

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon coarsely cracked black pepper
½ teaspoon salt
1¼ cups milk
¼ cup vegetable oil
1 egg
1 cup (4 ounces) shredded sharp Cheddar cheese

Cooking Directions:
Step 1: Preheat the oven to 400°F. Generously grease 12 (2½-inch) muffin cups.

Step 2: In a large bowl, combine flour, sugar, baking powder, pepper and salt. In a small bowl, combine milk, oil and egg until blended. Stir the contents of the small bowl into the flour mixture just until moistened. Fold in ¾ cup of the cheese.

Step 3: Spoon into muffin cups. Sprinkle the remaining cheese over the tops. Bake 15 to 20 minutes, or until light golden brown. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove the muffins from the pan and serve warm.

Nutritional Information for One Serving: who knows?


  1. "Light" as in healthy or as in weight or texture?

    They sound really yummy. Are they kind of like the Cheddar Bay Buscuits at Red Lobster? (I LOVE those.)

    These would probably be good with some chili. I have a great Weight Watchers recipe that I'll post on my blog soon.

  2. Unfortunately, "light" as a texture. I think they're better than the RL biscuits, but I do eat a lot of those when they have them at RL....