Best Peppery Cheddar Muffins Recipes

CHEDDAR MUFFINS

Cheddar Muffins image

A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! -Maria Morelli, Kelowna, British Columbia

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 15

Ingredients

2-1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1-1/2 cups buttermilk
1/3 cup canola oil
2 garlic cloves, minced
2 cups shredded cheddar cheese
4 green onions, sliced
1/2 cup finely chopped sweet red pepper
2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
1/3 cup shredded Parmesan cheese

Steps:

Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 230 calories, Fat 12g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

CHEDDAR COARSE BLACK PEPPER MUFFINS

Cheddar Coarse Black Pepper Muffins image

Make and share this Cheddar Coarse Black Pepper Muffins recipe from Food.com.

Provided by southern chef in lo

Categories Quick Breads

Time 20m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1 1/4 cups milk
1/4 cup vegetable oil
1 egg
1 cup shredded sharp cheddar cheese, divided

Steps:

Preheat oven to 400°F.
Grease or paper line 12 tin muffin cup pan.
Combine flour, sugar, baking powder, pepper, and salt in a large bowl.
In another bowl, combine milk, oil, and egg until blended. Stir into flour mixture just until moistened.
Fold in 3/4 cup of cheese and spoon the mix into muffin tins. Sprinkle cheese over top and bake 15 to 20 minutes until light golden brown. Cool in pan for 5 minutes. Remove and serve warm.

CRACKED PEPPER CHEDDAR MUFFINS

Cracked Pepper Cheddar Muffins image

Found in Taste of Home, these sound great for a cold weather meal, maybe with soup, chili or stews. Made these to go with clam chowder and made a nice match - but after making them agree they need a 1/2 tsp. of salt and I think I'd personally (I love pepper) increase the pepper to about 3/4 tsp.

Provided by Bonnie G 2

Categories Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

In a large bowl, combine the flour sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir in dry ingredients just until moistened. Fold in cheese.
Fill greased muffin cups 2/3 full. Bake at 375°F for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 160.9, Fat 6.9, SaturatedFat 3, Cholesterol 28.9, Sodium 168.1, Carbohydrate 18.6, Fiber 0.6, Sugar 1.2, Protein 5.9