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Peppered Cheddar Muffins

You will need:

  • 2 1/2 cups 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 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 milk
  • 1/4 cup vegetable oil


Peppered Cheddar Muffins

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. For mini muffins, cut baking time roughly in half.

Yield: 18 regular muffins or 54 mini muffiins

Wine Pairing
Pair with Doe Mountain Red from Watauga Lake Winery