Cornmeal-Cheddar Muffins

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1 large eggs lightly beaten
• 1 cup buttermilk fat-free
• 1.8 cups flour all-purpose
• 0.1 teaspoon ground pepper red
• 1.5 ounces cheddar cheese shredded divided reduced-fat
• 0.3 teaspoon salt 
• 3 tablespoons butter unsalted chilled cut into small pieces
• 0.3 cup water 
• 0.3 cup cornmeal yellow

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• blender
• ziploc bags
• muffin liners
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, cornmeal, baking powder, baking soda, salt, and pepper in a large bowl, stirring with a whisk.
4. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in 3 tablespoons cheese.
5. Combine buttermilk, water, and egg, stirring with a whisk.
6. Add buttermilk mixture to flour mixture; stir just until moistened.
7. Divide batter evenly among 10 muffin cups coated with cooking spray.
8. Sprinkle batter evenly with remaining cheese.
9. Bake at 350 for 30 minutes or until muffins spring back when touched lightly in center. Cool muffins completely on a wire rack.
10. Place in heavy-duty zip-top plastic bags, and freeze for up to 3 months.