A Popular Post/Recipe Revisited

This Cheddar Cheese muffin recipe is consistently one of my top 5 read posts at Veggies.. each week. If you haven’t tried them yet, I’m sharing the recipe here again. Perfect with soups, stews, chili or as for breakfast topped with your favorite preserves. Enjoy!

 

 

   My apologies for the tiny photo/wonky spacing in recipe. Word Press is NOT cooperating!!!

See page 2 for complete recipe.

These muffins have received rave reviews from so many of my cookbook readers. Easy to make, always delicious. Adding crushed, dried herbs makes these muffins ideal to accompany any soup. Or leave out the herbs, add your favorite jam or preserves to top them and you have a satisfying breakfast to go. Enjoy!!! Makes 8 large muffins.

 

2 C. unbleached white flour

 

2 teas. baking powder

 

½ teas. sea salt                   

1 C. shredded sharp Cheddar cheese (no subs.)

Optional herbs: 1/2 T. crushed dried thyme or savory, 2T. chopped dried parsley, 1 teas. Mrs. Dash or Spike Seasoning Blend

1 C. milk

1 egg, beaten

¼ C. light olive or vegetable oil

Preheat oven to 400. Grease muffin tin and set aside. In a large bowl, combine flour, baking powder and salt. Add shredded cheese and (optional) herbs and stir to combine. In a small bowl, combine remaining liquid ingredients. Add to flour mixture, stirring just to combine, don’t over-mix.

Spoon into prepared muffin tin, filling each cup ¾ full. Bake 15-20 minutes or until a toothpick inserted in center of muffin comes out clean. Reduce heat to 350 after first 10 minutes if browning too fast.

Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved.