71
Pepper Cheese Muffins
1cup (235 ml)
buttermilk
1⁄3cup (80 ml) butter or
margarine, melted
2eggs
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
1⁄2teaspoon (2 ml)
baking soda
1⁄4teaspoon (1 ml) salt
1⁄4teaspoon (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.