Cheese and Mustard Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Adapted from the February, 1982 issue of Cuisine Magazine. These are best served hot. Ingredients:
1/4 cup chopped onion (optional) |
1/4 cup chopped green pepper (optional) |
4 -6 tablespoons vegetable oil |
1 cup unbleached all-purpose flour |
1 cup whole wheat flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
2 eggs |
1 cup milk |
2 tablespoons dijon mustard |
1 tablespoon honey |
1 cup grated cheddar cheese (or monterey jack) |
Directions:
1. If using the vegetables, heat 2 tablespoons oil in a skillet over medium heat.
2. Add onions and peppers and saute until tender, about 5 minutes.
3. Remove from heat and set aside.
4. Preheat oven to 375°F.
5. Sift flours, baking powder and salt together into a large bowl.
6. In a separate bowl, beat eggs, milk, mustard and honey together.
7. Stir in onions, peppers and cheese.
8. Combine the two mixtures quickly and stir just until all the flour is moistened.
9. Spoon into 12 well-greased muffin cups.
10. Bake until muffins are golden brown, about 20 minutes.
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