Italiano cheddar muffins
Source of Recipe
First published in Chatelaine's 10/2000 issue
List of Ingredients
3 sun-dried tomato halves, packed in oil (optional)
2-1/2 cups ( 625 mL) all-purpose flour
2 tsp ( 10 mL) baking powder
1/2 tsp ( 2 mL) each of baking soda and salt
1 tsp ( 5 mL) dried basil
1/2 tsp ( 2 mL) dried leaf oregano
2 tbsp ( 30 mL) granulated sugar
2-1/2 cups ( 625 mL) shredded old cheddar cheese
4 green onions, thinly sliced (optional)
1 egg
1-1/2 cups ( 375 mL) buttermilk or sour milk
1/3 cup ( 75 mL) vegetable oil
2 garlic cloves, crushed
Recipe
1. Preheat oven to 375F (190C). Generously coat 12 muffin cups with vegetable oil. If using tomatoes, pat tomato halves with paper towels to remove excess oil, then finely chop. You will need 2 tablespoons (30 mL). Measure flour, baking powder, baking soda, salt, basil, oregano and sugar into a large mixing bowl. Stir with a fork until evenly blended. Stir in tomatoes, 1-1/2 cups (375 mL) cheese and onions, if using, until evenly distributed. In another bowl, whisk egg. Whisk in buttermilk, oil and garlic. Pour into centre of flour mixture and stir just until combined.
2. Spoon batter into muffin cups, filling halfway. Sprinkle remaining cheese overtop. Bake in centre of 375F (190C) oven until a skewer inserted into centre comes out almost clean, about 20 minutes. Immediately turn muffins onto a cooling rack. Great warm. When cool, place in a tightly sealed container for up to 2 days or wrap and freeze for up to 2 months. Then defrost and warm in a microwave.
Nutrients per muffin
10.1 g protein , 14.8 g fat , 24.2 g carbohydrates , .8 g fibre , 1.3 mg iron , 233 mg calcium , 272 calories , 372 mg sodium
Variations
Hawaiian
Stir 1/2 cup (125 mL) well-drained pineapple tidbits and 1/4 cup (50 mL) finely diced smoked ham into batter.
Pepperoni and pepper
Stir 1/4 cup (50 mL) each of finely diced pepperoni and finely chopped sweet green pepper into batter. After sprinkling with cheese, scatter with a few pieces of diced pepperoni.
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