Cheddar Cheese Muffins Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 1 1/2 Tablespoon | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Extra sharp cheddar cheese | 1 Cup (16 tbs), grated | |
| 1 cup buttermilk, at room temperature | ||
| Butter | 1/3 Cup (16 tbs), cooled | |
| 1 large egg, at room temperature | ||
| 1 teaspoon prepared spicy brown mustard | ||
| Tabasco sauce | 1/8 Teaspoon | |
Directions
Heat the oven to 400 degrees.
Lightly butter twelve 2 5/8 by 1 1/8 inch (6 tablespoon) muffin cups.
Stir together the flour, sugar, baking powder, baking soda and salt.
Stir in the cheese.
In another bowl combine the buttermilk, butter, egg, mustard and Tabasco.
Make a well in the center of the flour mixture, add the buttermilk mixture and stir just to combine.
Spoon the batter into the prepared muffin cups.
Bake for 15 to 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups.
Lightly butter twelve 2 5/8 by 1 1/8 inch (6 tablespoon) muffin cups.
Stir together the flour, sugar, baking powder, baking soda and salt.
Stir in the cheese.
In another bowl combine the buttermilk, butter, egg, mustard and Tabasco.
Make a well in the center of the flour mixture, add the buttermilk mixture and stir just to combine.
Spoon the batter into the prepared muffin cups.
Bake for 15 to 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups.
Chef
