Cracked Pepper Cheddar Muffins

I gave this recipe a try and it's not exactly a loser, but it's also not exactly a winner. I thought it would be a good recipe because you really can't go wrong when cheese is involved but I think that may have been part of the problem. The cheese just didn't stand out enough. Despite the amount of cheese, I found these muffins to be bland and dry. They kind of tasted like days old corn bread instead of a cheddar muffin. I'm sure that adding more cheese or even substituting the cheddar for a stronger, more pungent cheese would make this recipe a real keeper.

Cracked Pepper Cheddar Muffins
Source: Taste of Home
Makes 12 muffins

2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon coarsely ground pepper
1 egg
1-1/4 cups milk
2 tablespoons vegetable oil
1 cup (4 ounces) shredded cheddar cheese

In a large bowl, combine the flour, sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese.

Fill muffins cups coated with cooking spray two-thirds full. Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.