Pepper Jack Muffins Recipes

Steps:

• Mix buttermilk, butter, and eggs.
• In a separate bowl mix together the flour, cheese, sugar, baking powder, parsley, baking soda, salt and pepper.
• Add to bowl with buttermilk mixture. Stir together until just moistened. Do not overbeat.
• Fill greased muffin pan 2/3 full and bake at 400 F for 15 to 20 minutes.

Steps:

• Preheat oven to 400°F; grease three 5-stick cactus molds or a standard 12-muffin pan.
• Heat the oil in a small skillet over med-high heat; add in the bell pepper, green onion, and jalapeño.
• Decrease heat to med-low; stir/sauté 8 minutes or until vegetables are very tender; remove from heat.
• In a bowl, combine the flour, cornmeal, brown sugar, baking powder, black pepper, and salt.
• Using a pastry blender, cut in the shortening until mixture resembles coarse crumbs.
• In a small bowl, beat the milk and egg until blended.
• Stir milk mixture, vegetables, and cheese into the flour mixture until just blended.
• Divide batter equally into cactus molds or muffin pan.
• Bake for 15-20 minutes or until a pick comes out clean.
• Cool in molds on a rack for 10 minutes; remove from molds and serve warm.

Steps:

• Set oven to 350 degrees.
• Prepare 12 muffin tins with paper liners.
• In a bowl combine the pepperoni, green pepper, mushrooms, onion, grated cheese, pizza sauce, garlic powder and chilies; mix well to comine.
• Add in eggs and oil; mix well to combine.
• In a small bowl, mix together flour and baking powder.
• Add to the wet mixture and mix with a wooden spoon until smooth.
• Spoon and divide the mixture evenly into muffin tins.
• Bake for 22-25 minutes, or until lightly browned.
• Serve warm or cooled.
• Store any leftover muffins wrapped in the refrigerator or freeze.

Steps:

• In a nonstick skillet, saute peppers in butter until tender; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and basil. Whisk the egg, egg substitute and milk; stir into dry ingredients just until moistened. Fold in the peppers., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.