Cornmeal-Cheddar Muffins
Ingredients
- 1 3/4 cups all-purpose flour ⓘ
- 1/4 cup yellow cornmeal ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1/4 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon ground red pepper ⓘ
- 3 tablespoons chilled unsalted butter, cut into small pieces ⓘ
- 1/3 cup (about 1 1/2 ounces) shredded reduced-fat cheddar cheese, divided ⓘ
- 1 cup fat-free buttermilk ⓘ
- 1/4 cup water ⓘ
- 1 large egg, lightly beaten ⓘ
- Cooking spray ⓘ
Instructions
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, baking soda, salt, and pepper in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in 3 tablespoons cheese. Combine buttermilk, water, and egg, stirring with a whisk. Add buttermilk mixture to flour mixture; stir just until moistened.
- Divide batter evenly among 10 muffin cups coated with cooking spray. Sprinkle batter evenly with remaining cheese. Bake at 350° for 30 minutes or until muffins spring back when touched lightly in center. Cool muffins completely on a wire rack.
- Note: Place in heavy-duty zip-top plastic bags, and freeze for up to 3 months.
Nutrition & Diet Analysis (per serving)
843
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).