Cracked Pepper Cheddar Muffins

Total Time
45mins
Prep 20 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
Most Helpful

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.

Annacia October 09, 2011

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!

Mean Bean January 07, 2011

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

NurseJaney February 15, 2009