Cheddar-Green Onion Muffins
- 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
- 1/4 cup yellow cornmeal
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp freshly ground black pepper
- 1/2 cup reduced-fat shredded extrasharp cheddar cheese ((2 ounces) divided)
- 3 Tbs chilled butter (cut into pieces)
- 1 1/4 cups fat-free buttermilk
- 2 Tbs chopped green onions
- 1 tsp minced garlic
- 1 large egg (lightly beaten)
- Cooking spray
- Preheat oven to 375°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through pepper) in a food processor; pulse 3 times to combine. Add 5 tablespoons cheese and butter; pulse 5 times or until mixture resembles coarse crumbs. Spoon mixture into a medium bowl. Combine buttermilk, onions, garlic, and egg; stir with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with remaining 3 tablespoons cheese. Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
