Pepper Cheese Muffins

1cup (235 ml) buttermilk

13 cup (80 ml) butter or margarine, melted

2 eggs

2cups (475 ml) all-purpose flour

4oz. (115 g) (1 cup [235 ml]) shredded pepper cheese

1tablespoon (15 ml) sugar

2teaspoons (10 ml) baking powder

1teaspoon (5 ml) chopped parsley

12 teaspoon (2 ml) baking soda

14 teaspoon (1 ml) salt

14 teaspoon (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 (204°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 pro, 9 g carb, 5 g fat, 29 mg chol, 145 mg sod.

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KitchenAid 400 manual Pepper Cheese Muffins, Tablespoon 15 ml sugar