Save To Recipe Box
Type the code shown
1 3/4 cups flour1/3 cup cornmeal1 tablespoon baking powder1/2 teaspoon salt1/4 teaspoon pepper1 1/4 cups (5 ounces) Wisconsin sharp cheddar cheese, shredded, divided1 cup milk1 egg3 tablespoons grainy mustard (optional)6 tablespoons butter, melted1 tablespoon mixed herbs, chopped fresh, or 1 teaspoon dried
Preheat oven to 350°F. In large bowl mix flour, cornmeal, baking powder, salt and pepper. Add 1 cup of sharp cheddar; toss. In small bowl whisk milk, egg and mustard. Add to flour mixture with butter and herbs. Mix just to blend. Spoon into 10 paper-lined or buttered 2 3/4-inch muffin tin cups. Sprinkle tops with remaining cheese. Bake for 20-25 minutes, until springy to the touch and pick inserted into centers of muffins comes out clean.
Mascarpone Deviled Eggs
Pepper Jack and Bacon Muffins with Red Pepper Butter
Choose which newsletter(s) you would like to subscribe to in the form below.
All Things Cheese