Cheddar Muffins
Breads
- Serves 10.
SERVES
Ingredients
- 1-3/4 cups flour
- 1/3 cup cornmeal
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/4 cups (5 oz.) shredded sharp cheddar cheese, divided
- 1 cup milk
- 1 egg
- 3 Tablespoons grainy mustard
- 6 Tablespoons butter, melted
- 1 Tablespoon chopped fresh mixed herbs or 1 teaspoon dried mixed herbs (I use chives and dill)
Directions
In large bowl mix flour, cornmeal, baking powder, salt, and pepper. Add 1 cup of the cheese; toss. In small bowl whisk milk, egg, and mustard. Add to flour mixture with butter and herbs. Mix just to blend. Spoon into 10 paper-lined or buttered 2-3/4 inch muffin tin cups. Sprinkle tops with remaining cheese. Bake at 350° for 20 to 25 minutes, until springy to the touch and toothpick inserted into centers of muffins comes out clean.
