Cracked Pepper Cheddar Muffins
"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."
photo by Annacia
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
12 muffins
- Serves:
- 12
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
directions
- 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.
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Reviews
-
Delicious. I took the comments of other reviewers and added an extra tbsp of oil and 3/4 tsp of salt. They came out perfect except for the fact that they all leaned hard toward the front of the oven, lol. I must have one powerful convection fan since this effect isn't uncommon in my oven. The muffins are very light, moist and tender. At first I was worried that there was too much milk but letting the bowl sit for a bit while I did something else gave the flour time to absorb the liquid. The final consensus is: YUM. -
These were great! Saw other reviews and added 1 extra T. of oil, 1/2 t. salt, and an extra 1/2 t. pepper. I used extra sharp white cheddar and baked for 22 minutes. Perfecto! Thanks Bonnie! -
Desperately needs some salt !! Made up quickly to have with stew -- used hand-grated aged cheddar, but improved vastly with a sprinkle of salt. Thanks for posting, Bonnie -
I made these tonight with Lauralie41's "Recipe #219064" and it was a match made in heaven. These were so easy to put together. Next time I might try a Vermont Cheddar; a bit sharper than the packaged shredded cheddar I had on hand. Other than that yummo! -
Whipped these up in no time at all & had them with a vegetable & pasta soup! Great for helping to soak up the soup! I used sharp cheddar & that was just great! Many thanks for sharing the recipe!
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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