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Cracked pepper cheddar muffins on a milk glass plate
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Cracked Pepper Cheddar Muffins

Servings: 12 Muffins

Ingredients

  • 2 Cups self rising flour
  • 1/2 Tsp coarsely ground pepper
  • 1 egg
  • 1-1/4 Cups buttermilk Can use regular milk too
  • 1 Tbsp vegetable or canola oil
  • 1-1/2 Cups shredded sharp cheddar cheese
  • 2 Tbsp melted butter
  • sprinkling of salt

Instructions

  • In a large bowl, combine the flour and pepper. In another bowl, with the egg, milk, and oil. Stir into dry ingredients just until moist end. Fold in cheese.
  • Spray your muffin pan with cooking spray. 
    Phil muffin cups 2/3 of the way full. Bake at 375 for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. 
  • Brush the tops with melted butter and a little sprinkling of salt on each one. Cool for five minutes before removing them from the pan. Serve warm.

Notes

Some buttermilks are thicker than other buttermilks. If the dough dough needs more liquid, add a splash or two more.
All purpose flour can also be used instead of self rising. Just add 3 teaspoons of baking powder to 2 cups of all purpose flour.