Peppered Cheddar Muffins
Tennessee Recipes (Nov-Dec 2008)
You will need:
- 2 1/2 cups Martha White all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 3/4 cup shredded Sweetwater Valley sharp cheddar cheese
- 1 (2-ounce) jar diced Moody Dunbar pimiento peppers, drained
- 1/4 cup Shenandoah Mills cornmeal
- 1/4 cup sugar
- 1/4 cup finely chopped onion
- 3 tablespoons finely chopped green bell pepper
- 1/4 teaspoon ground red pepper
- 2 eggs, beaten
- 1-1/2 cups Purity milk
- 1/4 cup Wesson vegetable oil
Preheat oven to 400 degrees. Lightly grease muffin tins and set aside. Combine first 10 ingredients in a large mixing bowl. Make a well in the center. In a separate bowl, combine eggs, milk and oil. Add to dry ingredients, stirring just until combined. Spoon into prepared muffin cups, filling two-thirds full. Bake 20-25 minutes. Remove from pans immediately. Yield: 18 muffins. For mini muffins, cut baking time roughly in half. Yield: 54 muffins.
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