Yield: 10 Servings
Measure | Ingredient |
---|---|
\N \N | -----WALDINE VAN GEFFEN VGHC42A----- |
1 cup | Milk |
⅓ cup | Mayo |
1 tablespoon | Sugar; or |
3 packs | Sweet & Low |
2 cups | Self-rising flour |
¼ cup | Kraft's American cheese; grate |
\N \N | Liquid margarine |
\N \N | Garlic powder |
\N \N | Kraft American Cheese food |
Combine milk, mayo, sugar and flour. Beat with mixer at high speed, not quite 1 minute until smooth and completely combined. Remove beaters. Use rubber spatula to streak the dough with 1/4c cheese food. Drop batter equally between 10 paper-lined muffin wells. Drizzle top of each with ts liquid margarine and dust each with a little garlic powder plus 1 scant ts additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown and tripled in size. Cool in pan on racks for 30 minutes. Add only enough flour so batter drops from spoon. Source: Gloria Pitzer Posted to MC-Recipe Digest V1 #748 by Leon & Miriam Posvolsky <miriamp@...> on Aug 19, 1997