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Pepper Cheese Muffins
1 cup (250 mL)
buttermilk
1
⁄3 cup (75 mL) butter
or margarine,
melted
2 eggs
2 cups (500 mL)
all-purpose flour
4 oz (120 g) (1 cup
[250 mL]) shredded
pepper cheese
1 tbs (15 mL) sugar
2 tsp (10 mL) baking
powder
1 tsp (5 mL) chopped
parsley
1
⁄2 tsp (2 mL) baking
soda
1
⁄4 tsp (1 mL) salt
1
⁄4 tsp (1 mL) coarsely
ground black
pepper
Place buttermilk, butter, and eggs in bowl.
Attach bowl and flat beater to mixer. Turn to
Speed 4 and beat 1 minute. Stop and scrape
bowl. Combine flour, cheese, sugar, baking
powder, parsley, baking soda, salt, and pepper.
Turn to STIR Speed and add flour mixture, mixing
just until moistened, about 30 seconds. DO NOT
OVERBEAT.
Fill greased regular muffin pans two-thirds full.
Bake at 400°F (200°C) for 15 to 20 minutes. Serve
warm.
Yield: 12 servings (12 muffins).
Tip: Recipe will make 24 miniature muffins to
serve as an appetizer.
Per serving: About 90 cal, 3 g protein, 9 g carb,
5 g fat, 29 mg chol, 145 mg sodium.
VARIATION
Muffins for a Party
Double all ingredients and prepare in 6 qt
(5.68 L) mixer bowl. In first paragraph, change
Speed 4 to Speed 2.
Yield: 24 servings (24 muffins).