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|Recipe courtesy North Dakota Wheat Commission|
|1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/3 cup yellow cornmeal
1 cup shredded milk cheddar cheese
1/3 cup thinly sliced green onions with tops
1/2 cup finely chopped red bell pepper
2 teaspoons sugar
1 1/3 cup buttermilk
|In large bowl sift together flour, baking powder, soda and cayenne. Add cornmeal, cheese, onions and red pepper; mix well.
In small bowl, beat together sugar, egg and buttermilk. Add into dry ingredients all at once, stirring quickly with a fork, just until dry ingredients are moistened. Do not beat. Coat 12-cup muffin tin with non-stick spray. Quickly pour batter into muffin cups.
Bake in preheated 425-degree oven 18 minutes or until tops spring back when touched lightly. Let muffins cool for a few minutes before unmolding by loosening the edges with a knife. Turn out onto rack and serve warm or at room temperature. Makes 12 muffins.
|Each muffins provides approximately: 124 calories, 5.5 g protein, 16 g carbohydrates, .8 g dietary fiber, 4 g fat, 28.5 mg cholesterol and 151 mg sodium.|