Best Pepper Jack Cheese Muffins Recipes

Pepper Jack Cheese Muffins image

Provided by Twiggyann

Categories Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 cup buttermilk
1/3 cup butter or 1/3 cup margarine
2 eggs
2 cups all-purpose flour
1 cup monterey jack pepper cheese, shredded
1/4 cup cheddar cheese, shredded
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon parsley, chopped
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper

Steps:

Mix buttermilk, butter, and eggs.
In a separate bowl mix together the flour, cheese, sugar, baking powder, parsley, baking soda, salt and pepper.
Add to bowl with buttermilk mixture. Stir together until just moistened. Do not overbeat.
Fill greased muffin pan 2/3 full and bake at 400 F for 15 to 20 minutes.

Nutrition Facts : Calories 190.6, Fat 10, SaturatedFat 5.9, Cholesterol 60.5, Sodium 296.4, Carbohydrate 18.3, Fiber 0.6, Sugar 2.2, Protein 6.8

Cracked Pepper Cheddar Muffins image

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon coarsely ground pepper
1 large egg
1-1/4 cups 2% milk
2 tablespoons canola oil
1 cup shredded cheddar cheese

Steps:

In a large bowl, combine the flour, sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese., Fill muffins cups coated with cooking spray two-thirds full. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts :

Pepper-Jack Muffins image

Provided by ratherbeswimmin

Time 50m

Yield 15 muffins

Number Of Ingredients 14

1 tablespoon vegetable oil
1/2 red bell pepper, finely diced
1/4 cup finely chopped green onion
2 jalapeno chiles, cored, seeded, and finely chopped
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
3 tablespoons packed light brown sugar
2 1/2 teaspoons baking powder
1 teaspoon coarse black pepper
3/4 teaspoon salt
1/4 cup cold Crisco shortening
1 1/4 cups milk
1 egg
1 cup shredded monterey jack cheese

Steps:

Preheat oven to 400°F; grease three 5-stick cactus molds or a standard 12-muffin pan.
Heat the oil in a small skillet over med-high heat; add in the bell pepper, green onion, and jalapeño.
Decrease heat to med-low; stir/sauté 8 minutes or until vegetables are very tender; remove from heat.
In a bowl, combine the flour, cornmeal, brown sugar, baking powder, black pepper, and salt.
Using a pastry blender, cut in the shortening until mixture resembles coarse crumbs.
In a small bowl, beat the milk and egg until blended.
Stir milk mixture, vegetables, and cheese into the flour mixture until just blended.
Divide batter equally into cactus molds or muffin pan.
Bake for 15-20 minutes or until a pick comes out clean.
Cool in molds on a rack for 10 minutes; remove from molds and serve warm.