Our daughter was home this morning, so I made her favorite cheese muffins for breakfast. These are good warm from the oven, either plain or split open and slathered with butter. (I opt for butter!) The recipe is slightly adapted from The Joy of Cooking, 1975 edition. I usually get 10 muffins from this recipe.
1 ¾ cup flour
3 teaspoons baking powder
1 tablespoon sugar
¼ teaspoon salt
½-1 cup shredded cheese (cheddar or colby is good)
1 egg, beaten
1 cup milk
3 tablespoons oil
Preheat oven to 350 degrees. Grease muffin pan. (Do not use cupcake papers as the muffins will stick to these.)
Sift together dry ingredients. Stir in cheese, making sure all particles of cheese are pretty well separated.
Combine egg, milk and oil; beat well.
Pour liquid mixture into flour mixture; stir until all flour is incorporated, but do not overmix.
Fill muffin cups ¾ full. Bake about 20 minutes.