Green Onion and Caraway Muffins

1 1/2 c All-purpose flour
2/3 c Chopped green onions
2 ts Granulated sugar
2 ts Baking powder
1/2 ts Each baking soda, salt and pepper
1/2 ts Caraway seeds or dried rosemary, crushed
1 c Buttermilk
1/4 c Vegetable oil
1 Egg, lightly beaten
2/3 c Shredded Monterey Jack cheese

In bowl, combine flour, onions, sugar, baking powder, baking soda, salt, pepper and caraway seeds. Combine buttermilk, oil and egg; pour over dry ingredients and stir just until moistened. Spoon into 8 greased or paper-lined muffin cups. Sprinkle cheese evenly over tops.

Bake in center of 375 degrees F oven for 20 to 25 minutes or until golden and firm to the touch. Let cool in pan on rack for 5 minutes; serve warm. (Make ahead: Store in airtight container for up to 1 day for freeze for up to 2 weeks.) Yield: 8 muffins

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