Cracked Pepper Cheddar Muffins

"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."
photo by Annacia photo by Annacia
photo by Annacia
photo by Bonnie G #2 photo by Bonnie G #2
photo by CookingONTheSide photo by CookingONTheSide
photo by CookingONTheSide photo by CookingONTheSide
Ready In:
12 muffins




  • 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.
  • 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.

Questions & Replies

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  1. 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.
  2. 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!
  3. 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
  4. I made these tonight with Lauralie41's "Recipe #219064" and it was a match made in heaven. These were so easy to put together. Next time I might try a Vermont Cheddar; a bit sharper than the packaged shredded cheddar I had on hand. Other than that yummo!
  5. Whipped these up in no time at all & had them with a vegetable & pasta soup! Great for helping to soak up the soup! I used sharp cheddar & that was just great! Many thanks for sharing the recipe!


<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.&nbsp; We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"
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