Basil-cheddar muffins
12 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| ¾ | cup | Shredded cheddar cheese |
| 1 | tablespoon | Sugar |
| 2½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 3 | ounces | Cream cheese |
| ¼ | cup | Snipped fresh basil |
| 1 | Egg; beaten | |
| ¾ | cup | Milk |
| ¼ | cup | Margarine or butter; melted |
Directions
In a large bowl, stir together the flour, cheddar cheese, sugar, baking powder and salt. Using a pastry blender, cut in cream cheese until mixture resembles coarse crumbs. Stir in basil. Stir together the egg, milk and melted margarine. Add all at once to flour mixture. Stir just until moist. Spoon batter into 12 greased 2½" muffin cups, filling each ⅔ full. Bake at 400 F. for 20 to 25 minutes or until done. Remove from muffin cups; cool slightly. Serve warm.
From "A Basil Bouquet" article in "Country Gardens" magazine. Fall 1993. Pg. 16. Sent to me by my friend Joyce Shillings of Port Lavaca, TX. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-19-94