Better Homes and Gardens New Cook Book (Copyright © 1989)
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Cheese Muffins
Makes 10 to 12
Oven 400° F
- 1-3/4 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 beaten egg
- 3/4 cup milk
- 1/4 cup cooking oil
- 1/2 cup shredded cheddar or Monterey Jack cheese
In a mixing bowl combine flour, sugar, baking powder and salt. Make a well in the center. Add shredded cheese to flour mixture and stir. Combine egg, milk and oil; add all at once to flour mixture. Stir just till moistened (batter should be lumpy). Lightly grease muffin cups or line with paper bake cups; fill 2/3 full. Bake in a 400° oven about 20 minutes or till golden. Remove from pans; serve warm.
NOTE: I like to bake these in mini-muffin tins for the perfect pop-in-your-mouth size. Decrease cooking time to 10 to 12 minutes. Check for doneness by testing the tops of the muffins. When they spring back when slightly indented, they are done. Makes 20 to 24 mini-muffins.
