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February 13, 2005
Cornmeal-Cheddar Muffins
1 3/4 cups all-purpose flour
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground red pepper
3 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup (about 1 1/2 ounces) shredded reduced-fat cheddar cheese, divided
1 cup fat-free buttermilk
1/4 cup water
1 large egg, lightly beaten
Cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, baking soda, salt, and pepper in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in 3 tablespoons cheese. Combine buttermilk, water, and egg, stirring with a whisk. Add buttermilk mixture to flour mixture; stir just until moistened.
Divide batter evenly among 10 muffin cups coated with cooking spray. Sprinkle batter evenly with remaining cheese. Bake at 350° for 30 minutes or until muffins spring back when touched lightly in center. Cool muffins completely on a wire rack.
Note: Place in heavy-duty zip-top plastic bags, and freeze for up to 3 months.
Yield: 10 servings (serving size: 1 muffin)
CALORIES 151(30% from fat); FAT 5g(sat 2.8g,mono 1.2g,poly 0.3g); PROTEIN 5g; CHOLESTEROL 34mg; CALCIUM 99mg; SODIUM 247mg; FIBER 0.9g; IRON 1.1mg; CARBOHYDRATE 20.9g
Posted by carcharhinid at February 13, 2005 02:47 PM