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Makes 18 muffins 2-1/2 cups Martha White all-purpose flour 2 tablespoons baking powder 1/2 teaspoon salt 3/4 cup shredded Sweetwater Valley sharp cheddar cheese 1 (2 ounces) jar diced Moody Dunbar pimiento peppers, drained 1/4 cup Shenandoah Mills cornmeal 1/4 cup sugar 1/4 cup finely chopped onion 3 tablespoons finely chopped green bell pepper 1/4 teaspoon ground red pepper 2 eggs, beaten 1-1/2 cups Purity milk 1/4 cup Wesson vegetable oil

Preheat oven to 400 degrees. Lightly grease muffin tins and set aside. Combine first 10 ingredients in a large mixing bowl; make a well in the center. In a separate bowl, combine eggs, milk and oil. Add to dry ingredients, stirring just until combined. Spoon into prepared muffin cups, filling 2/3 full; bake 20-25 minutes. Remove from pans immediately. For mini muffins, cut baking time roughly in half.