Cheese puff muffins

Yield: 1 Servings

Measure Ingredient
1 cup Shortening *
2 cups Boiling water
1 cup Sifted flour
1 teaspoon Baking powder **
1 teaspoon Salt
⅛ teaspoon Cayenne
\N \N =( i never use it)
1 cup Grated cheese
\N \N = (it calls for american
\N \N =i use cheddar)
4 \N Eggs

* (I use margarine or butter) **request RUMFORD BAKING POWDER)Heat shortening and water to boiling point. Sift flour, baking powder, salt and cayenne together and pour into liquid mixture. Stir vigorously until the mixture clings together in a mass and leaves the sides of the pan. Beat in the cheese. Drop in unbeaten eggs one at a time, beating after each addition until mixture is smooth. Drop by teaspoons onto a greased(or sprayed)baking sheet. Bake in a moderate oven 375 - 35 minutes.JM.

After baking these many times I have found that they are wonderful having been baked only 30 mins. They have a more soft cheesey taste-but are wonderful browned also. Wonderful with tomatoe or cheese soup. IRA DENNIS (LVFG53A). These are from my Grandmother's old RUMFORD BAKING POWDER cookbook. They were called Cheese Puff Muffins-but are really more of a cheese biscuit.

Posted to Bakery Shoppe Digest150 by novmom@... (Angela Gilliland) on Jul 08, 1997

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