Name: Cheddar-Green Onion Muffins
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour (about 7 3/4 ounces); 1/4 cup yellow cornmeal; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/4 teaspoon freshly ground black pepper; 1/2 cup (2 ounces) reduced-fat shredded extrasharp cheddar cheese, divided; 3 tablespoons chilled butter, cut into pieces; 1 1/4 cups fat-free buttermilk; 2 tablespoons chopped green onions; 1 teaspoon minced garlic; 1 large egg, lightly beaten; Cooking spray

Servings: 4 persons

1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
3 tablespoons chilled butter, cut into pieces
1 1/4 cups fat-free buttermilk
2 tablespoons chopped green onions
1 teaspoon minced garlic
1 large egg, lightly beaten
Cooking spray

1
Preheat oven to 375u00b0.
2
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through pepper) in a food processor; pulse 3 times to combine. Add 5 tablespoons cheese and butter; pulse 5 times or until mixture resembles coarse crumbs. Spoon mixture into a medium bowl. Combine buttermilk, onions, garlic, and egg; stir with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with remaining 3 tablespoons cheese. Bake at 375u00b0 for 18 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cheddar-Green Onion Muffins

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