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Salad 'N Soup Partner
"We enjoy salad and/or soup luncheons and these muffins offer just the right flavors to go with any type of soups or salads."
Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon red pepper flakes
1 teaspoon seasoned salt
1/2 cup yellow cornmeal
2 cups extra sharp Cheddar cheese, grated
2 scallions, thinly sliced
1/2 cup green bell pepper, finely chopped
1/4 cup COLAVITA Extra Virgin Olive Oil
2 large eggs
1 1/2 cups buttermilk


Preparation:

1. In a large bowl, sift together the flour, baking powder, baking soda, pepper flakes and cornmeal. Stir in the cheese, scallions, and green pepper. 2. In a medium size bowl, combine the olive oil, eggs and buttermilk. Combine the two mixtures together, stirring only to blend well, and mixture is smooth. 3. Butter or grease well 18 standard muffin size cups. Divide the batter evenly between the cups. Bake in preheated 450 degree oven for about 15 to 18 minutes or until tops are golden. Turn out onto cooling rack and cool. Makes 18 muffins.
Per Serving: 160 Calories (45.8% from fat); 8g Fat (3g Sat, 4g Mono, 1g Poly); 6g Protein; 15g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 260mg Sodium.  Food Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1 fat.
Cook's Note: These can be frozen and reheated in 250 degree oven after defrosting.