Cheddar cheese and mustard muffins
12 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Freshly ground black pepper |
| 1 | cup | (4 oz) coarsely grated extra sharp Cheddar cheese |
| 1 | large | Egg |
| 3 | tablespoons | (to 4 tb) spicy-hot prepared mustard |
| 1 | cup | Milk |
| ¼ | cup | (1/2 stick) butter; melted |
Directions
Heat oven to 350F. Grease muffin cups or use foil or paper baking cups.
Thoroughly mix flour, baking powder, salt, and pepper in a large bowl. Add cheese. Toss flour and cheese with fingers to distribute cheese evenly.
Whisk egg and mustard in a small bowl. When well mixed, whisk in milk and butter. Pour over flour mixture. Fold in gently with a rubber spatula, just until dry ingredients are moistened.
Scoop batter into muffin cups. Bake 20 to 25 minutes, or until springy to the touch in the center. Turn out on rack to cool.
Serve warm.
from Muffins by Elizabeth Alston posted by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 04-22-95