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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Camilla Saulsbury Ingredients:
2/3 cup coarsely grated parmesan cheese |
3 cups all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
4 ounces extra-sharp cheddar cheese, cut into 1/4-inch cubes |
1 egg |
1/2 cup unsalted butter, melted |
2 teaspoons dijon mustard |
1 cup whole milk |
2/3 cup sour cream |
Directions:
1. Preheat oven to 375°; grease a 12-cup muffin pan.
2. Divide the Parmesan cheese between the prepared muffin cups.
3. Tap and shake pan so the cheese evenly coats sides and bottom of each cup.
4. In a big bowl, whisk together the flour, baking powder, salt, and pepper; stir in the Cheddar cheese.
5. In another bowl, whisk together egg, butter, and mustard until well blended.
6. Whisk in milk and sour cream until blended.
7. Add the egg mixture to the flour mixture and stir until just blended.
8. Divide batter equally among prepared muffin cups.
9. Bake for 20-25 minutes or until tops are golden brown and a pick comes out clean.
10. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
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