Cheddar Muffins

A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash!

—Maria Morelli, Kelowna, BC

PREP: 20 MIN. • BAKE: 15 MIN. • MAKES: ABOUT 1 DOZEN

• 2 ½ cups all-purpose flour
• 2 Tbsp. sugar
• 2 tsp. baking powder
• 1 tsp. Italian seasoning
• ½ tsp. baking soda
• ½ tsp. salt
• 1 large egg, room temperature
• 1 ½ cups buttermilk
• ⅓ cup canola oil
• 2 garlic cloves, minced
• 2 cups shredded cheddar cheese
• 4 green onions, sliced
• ½ cup finely chopped sweet red pepper
• 2 Tbsp. finely chopped oil-packed sun-dried tomatoes, patted dry
• ⅓ cup shredded Parmesan cheese

1. 1. Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to the flour mixture; stir just until moistened. Fold in cheddar cheese, green onions, sweet red pepper and sun-dried tomatoes.
2. 2. Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

1 MUFFIN: 230 cal., 12g fat (4g sat. fat), 32mg chol., 394mg sod., 22g carb. (4g sugars, 1g fiber), 8g pro.