Cornmeal-Cheddar Muffins

• 1 3/4 cups all-purpose flour
• 1/4 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 3 tablespoons chilled unsalted butter, cut into small pieces
• 1/3 cup (about 1 1/2 ounces) shredded reduced-fat cheddar cheese, divided
• 1 cup fat-free buttermilk
• 1/4 cup water
• 1 large egg, lightly beaten
• Cooking spray

1. Preheat oven to 350u0b0.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, baking soda, salt, and pepper in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in 3 tablespoons cheese. Combine buttermilk, water, and egg, stirring with a whisk. Add buttermilk mixture to flour mixture; stir just until moistened.
3. Divide batter evenly among 10 muffin cups coated with cooking spray. Sprinkle batter evenly with remaining cheese. Bake at 350u0b0 for 30 minutes or until muffins spring back when touched lightly in center. Cool muffins completely on a wire rack.
4. Note: Place in heavy-duty zip-top plastic bags, and freeze for up to 3 months.

flour, yellow cornmeal, baking powder, baking soda, salt, ground red pepper, butter, cheddar cheese, buttermilk, water, egg, cooking spray

Taken from www.myrecipes.com/recipe/cornmeal-cheddar-muffins (may not work)