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Pepper Cheese Muffins
7 cup buttermilk
cup butter or
marLqarine, melted
2 eggs
2 cups aft-purpose
flour
4 oz. (7 cup) shredded
pepper cheese
7 tablespoon sugar
2 teaspoons baking
powder
7 teaspoon chopped
parsley
teaspoon baking
soda
teaspoon salt
teaspoon coarsely
ground black pepper
Place buttermilk, butter, and eggs in bowl. Attach
bowl and flat beater to mixer. Turn to Speed 4 and
beat 1 minute. Stop and scrape bowl. Combine
flour, cheese, sugar, baking powder, parsley, baking
soda, salt, and pepper. Turn to STIR Speed and add
flour mixture, mixing just until moistened, about
30 seconds. DO NOT OVER BEAT.
Fill greased regular muffin pans two-thirds full. Bake
at 400°F for 15 to 20 minutes. Serve warm.
Yield: 12 servings (12 muffins).
Tip: Recipe will make 24 miniature muffins to serve
as an appetizer.
Per serving: About 90 cal, 3 g pro, 9 g carb, 5 g fat,
29 mg chol, 145 mg sod.
VARIATION
Muffins for a Party
Double all ingredients and prepare in 6 quart mixer
bowl. In first paragraph, change Speed 4 to
Speed 2.
Yield: 24 servings (24 muffins).
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