Two-Cheese Muffins

Two-Cheese Muffins

("I need to make two dozen muffins for a newcomers' breakfast at the church next week. My idea of
muffins is from a box. Ideas/recipes for good ones that I can have ready for an 8:45 am breakfast?" Annie, If you'd like to take savoury muffins, you can't beat Two Cheese Muffins. To make for an early start, I mix up the dry ingredients and the cheeses, and add the liquid and eggs in the morning when ready to cook.")

2 cups plain (all purpose) flour
4 tsp baking powder
3/4 tsp salt
freshly ground black pepper and nutmeg to taste
pinch cayenne pepper
80g (about 3 oz) mature cheddar cheese, coarsely grated
45g (about 1.5 oz) finely grated parmesan cheese
1 large egg
1-1/4 cups milk
60g (2 oz) butter, melted
30 g (1 oz) finely grated parmesan, extra

Combine dry ingredients and cheeses in a large bowl. Beat egg, milk and melted butter together. Pour
onto dry ingredients and mix. Spoon into buttered muffin pans. Scatter with extra cheese. Bake in the
centre of a 180° C (???)  (moderate) oven for 30 -35 mins or until golden and crusty on the sides. Serve
warm.

Note: The drier the cheddar, the better, as the fat makes the muffins heavy. I have not problems using
low fat cheese.

Recipe can be doubled without any problems.

These are also really good with Pumpkin Soup for those coming into winter.

Leigh
in Canberra
(11/14/03)

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