Mustard-Cheddar Muffins
Mar. 25th, 2020 02:46 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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bakeitupRecipe lightly adapted from Elizabeth Alston's book Muffins. These are best hot, and make a great side to other savory food. Also good with pickled onions as a snack on their own.
To make these muffins you need to be able to accurately measure things in spoons and cups, grate cheese unless purchased grated, mix and fold a thick batter with wire whisk and spatula, fill a muffin tin and move the tin in and out of the oven.
:
This recipe contains wheat, gluten, eggs, and dairy.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1 cup coarsely grated extra-sharp cheddar cheese
1 large egg
1 tablespoon whole grain mustard
3 tablespoons spicy hot fine-ground mustard
1 cup milk
1⁄4 cup butter, melted
Instructions:
Preheat oven to 350°. Grease muffin cups, or use foil or paper baking cups.
Thoroughly mix flour, baking powder, salt, and pepper in a big bowl. Add in cheese; toss flour and cheese with fingers to distribute cheese evenly.
Whisk egg and mustard in a small bowl. When well mixed, whisk in milk and butter; pour over flour mixture; fold in gently with a rubber spatula, just until dry ingredients are moistened.
Scoop batter into muffin cups. If desired, sprinkle more cheese over the tops of each muffin. Bake 20-25 minutes, or until springy to the touch in the center.
Turn out onto rack to cool.
To make these muffins you need to be able to accurately measure things in spoons and cups, grate cheese unless purchased grated, mix and fold a thick batter with wire whisk and spatula, fill a muffin tin and move the tin in and out of the oven.
:
This recipe contains wheat, gluten, eggs, and dairy.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1 cup coarsely grated extra-sharp cheddar cheese
1 large egg
1 tablespoon whole grain mustard
3 tablespoons spicy hot fine-ground mustard
1 cup milk
1⁄4 cup butter, melted
Instructions:
Preheat oven to 350°. Grease muffin cups, or use foil or paper baking cups.
Thoroughly mix flour, baking powder, salt, and pepper in a big bowl. Add in cheese; toss flour and cheese with fingers to distribute cheese evenly.
Whisk egg and mustard in a small bowl. When well mixed, whisk in milk and butter; pour over flour mixture; fold in gently with a rubber spatula, just until dry ingredients are moistened.
Scoop batter into muffin cups. If desired, sprinkle more cheese over the tops of each muffin. Bake 20-25 minutes, or until springy to the touch in the center.
Turn out onto rack to cool.
