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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Unlike many other baked goods, these muffins are surprisingly savory, says Bernadette Colvin of Houston, Texas. I serve them with stew, soup and other entrees. Ingredients:
3-1/2 cups king arthur unbleached all-purpose flour |
1 cup (4 ounces) shredded cheddar cheese |
3 tablespoons sugar |
2 tablespoons baking powder |
2 teaspoons dill weed |
1 teaspoon salt |
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 the milk, eggs and butter; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
2. Bake at 400° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: about 9 jumbo muffins or 1 dozen standard-size muffins.
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