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Jumbo Cheese and Onion Muffins

7 Jan

These large flavorful muffins are great served with hot tomato soup or savory pot roast.

2 cups all-purpose flour

3 tsp baking powder

1/4 tsp pepper

1-1/4 cups milk

1/4 cup butter, melted

1 egg

1/4 cup chopped green onion

1/4 cup shredded mozzarella cheese

1/4 cup grated Romano cheese

1/4 cup grated Parmesan cheese

Heat oven to 400

In a large bowl, combine flour, baking powder and pepper. In another bowl, combine milk, butter, and egg; stir into dry ingredients just until moist. Fold in onions and cheeses.

Fill muffin cups 2/3 full; Bake 20 to 25 minutes or until golden brown. Cool 5 minutes before removing from pan.

Yield:  6 Muffins

Corn Light Bread

7 Jan

2 cups plus 1 TBSP self-rising cornmeal, divided

1 cup self-rising flour

1/3 cup sugar

1/4 tsp baking soda

2 cups buttermilk

1 large egg, lightly beaten

Grease a muffin pan; Combine 2 cups cornmeal and next 3 ingredients in a large bowl; add remaining ingredients, stir until blended. Fill muffin cups 2/3 full. Let stand 5 minutes. Bake 20 to 25 minutes or until golden brown. Brush tops with butter. Turn out onto a cooling rack. Serve hot

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