White Cheddar and Scallion Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 24 |
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From Food & Wine October 2006 Ingredients:
1 1/2 cups flour |
1 1/2 teaspoons baking powder |
1 1/4 teaspoons salt |
1/4 teaspoon cayenne pepper |
4 tablespoons unsalted butter, cold and cut into small cubes |
1/4 cup very finely chopped scallion top |
3 ounces white extra-sharp cheddar cheese, shredded (1 cup) |
1/2 cup cold milk, plus |
2 tablespoons cold milk |
Directions:
1. Preheat oven to 375.
2. Lightly grease two 12-cup mini-muffin tins.
3. In a medium bowl, mix the flour, baking powder, salt and cayenne.
4. Work in the butter until the mixture resembles coarse meal with some small pieces of butter still visible.
5. Add the scallion greens, cheese and milk and stir with a wooden spoon just until the dough comes together.
6. Scoop the dough into the mini-muffin tins. Bake for about 25 minutes, until the muffins are lightly browned on top.
7. Transfer the muffin tins to a wire rack to cool slightly.
8. Serve warm.
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