Cracked Pepper Cheddar Muffins

Cracked Pepper Cheddar Muffins

Ingredients

2 cups all-purpose flour
  1 tablespoon sugar
  3 teaspoons baking powder
  1/2 teaspoon coarsely ground pepper
  1 egg
  1-1/4 cups 2% milk
  2 tablespoons canola oil
  1 cup (4 ounces) shredded cheddar cheese

Directions
In a large bowl, combine the flour, sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese.

Fill muffins cups coated with cooking spray two-thirds full. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield: 1 dozen.

Originally published as Cracked Pepper Cheddar Muffins in Taste of Home December/January 2008, p38

I whipped these up to go with some soup we had while Dad was here. Dad liked them. Brian and I thought they were bland. The texture was good, alittle bit like popovers, and I liked the pepper/cheddar taste. They are probably worth doctoring up a little since they were fast and easy. Probably a little salt and some garlic and/or onion powder would help. I cut back on the baking powder because 3 teaspoons is a lot. I did about 2 teaspoons, and they still rose nicely.