Cheddar Cheese Muffins

I don’t know if my Mom reads this blog. I assume she doesn’t.

My parents were a great help to me this weekend… having me and the kids up to the lake house while Lesya was off to Ohio. We had some apple-picking fun, some stick-your-head-in-a-plywood-cutout fun, and went for a chilly boat ride on Lake Mohawk to finish up the weekend.

Sponge kids

Having some time to cook on Sunday afternoon, this was a great time to make my favorite pork chops, which I’m pretty sure my Dad likes as much as I do, along with something from the WS baking book… and at random, I chose the Cheddar Cheese Muffins. I’m not sure I’ve ever had muffins like this, and I’m not sure I ever will again, but I can’t say that they were bad.

Granted, I was lazy and set the timer for 20 minutes, when I should have set it for less… and when I checked, they were done. What’s the first thing Mom says when she tries them? Too dry. Pretty Good But Too Dry. Not that I really cared if these muffins were good, but it sure does change your opinion when someone says they are too dry. Funny thing is that, once Mom left the room, Dad said that he didn’t think they were too dry, and in fact thought they were pretty much spot-on. So there.

Mix in bowl:
1.75 c flour
1.25 c shredded sharp cheddar, about 5 oz
2 T sugar
1 T baking powder
0.5 t salt
0.25 t chili powder

Whisk in another bowl:
1 egg
3 T olive oil
1 c milk (I used whole)

Mix wet into dry ingredients. Spoon into seven prepared muffin tins, then sprinkle with poppy seeds. Bake at 375 for 20 (or fewer!) minutes, until toothpick is clean.

Ref: Williams Sonoma Baking Book p68

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