Sunday, December 4, 2011

Cheddar Herb Muffins

These are the perfect thing to serve with soup!

Cheddar Herb Muffins
yields 6 muffins

3/4 cups flour
1/4 cup cornmeal (I used corn muffin mix!)
1/2 Tbs. baking powder
1/4 tsp salt
pinch of ground red pepper
1/2 tablespoon italian seasoning
2 Tbs. butter
1/2 cup milk
1 egg white
1/2 cup + extra shredded cheddar cheese

Heat the oven to 425 degrees. Grease 6 muffin cups. In a large bowl, with a fork, combine the dry ingredients.

Melt the butter and cool it slightly. Stir in the milk, then beat in the egg. Stir the liquid into the dry ingredients just until moistened. Stir in 1/2 cup of cheese. Divide the batter into the muffin pans and top each muffin with a bit more cheese.

Bake for 15-20 min until toothpick comes out clean.

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