As fall begins, leaves turn and temperatures drop, it’s time to warm things up. Add a little heat (and cheese) to one our favorite comfort foods – muffins – and you get our Cheesy Pepper Chive recipe. Make a batch for a week of quick morning meals and mouth-watering flavor.
Cheesy Pepper Chive Muffins
1 cup whole-wheat flour
1 cup all-purpose flour
3 tsp. baking powder
¼ tsp. salt
Generous pinch of black pepper
1 cup milk
½ cup chopped green onions or chives
½ cup minced red bell peppers
1 cup grated pepper jack cheese
¼ cup grated cheddar cheese, for topping
- Preheat oven to 400 degrees. Grease or line a 12-cup muffin tin.
- In a medium bowl, whisk together flours, baking powder, salt and pepper. Fold in remaining ingredients, except cheddar cheese, until evenly moistened.
- Spoon batter into muffin cups and top with cheddar cheese. Bake 15–20 minutes, until golden and tops spring back when pressed. Cool on a rack.
PER SERVING: 130 cal, 3g fat (0g mono, 0g poly, 3g sat), 27mg chol, 162mg sodium, 17g carb (2g fiber, 1g sugars), 6g protein
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