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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Meet the Cook: Unlike many other baked goods, these muffins aren't sweet...that's one of the reasons I like this recipe. I serve them with soups and stews, just like bread. Cooking for family and friends is something I truly enjoy doing - it relaxes me. My husband and I have two children - a daughter, 4, and a son, 2. -Bernadette Colvin, Houston, Texas Ingredients:
3-1/2 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
2 tablespoons baking powder |
2 teaspoons dill weed |
1 teaspoon salt |
1 cup (4 ounces) shredded cheddar cheese |
1-3/4 cups milk |
2 eggs, lightly beaten |
1/4 cup butter, melted |
Directions:
1. In a large bowl, combine the first six ingredients. Combine milk, eggs and butter; stir into dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups almost full. Bake at 400° for 25-30 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm. Yield: about 9 jumbo muffins or 12 standard-size muffins.
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