Cheddar Muffins Recipe by Mangia
Cheddar Muffins
Like our Cheddar Scones, these muffins can be served over the course of the day, starting with breakfast. These are just the thing for a fall picnic or informal buffet. If you are looking for a simple, chic snack, split these in two, top each half with paper-thin slices of prosciutto or smoked ham, and serve a little chutney or chow- chow on the side. A reminder for whenever you plan to serve them: Make them with real Cheddar, the only acceptable kind.
Ingredients
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon sugar
- ¾ teaspoon salt
- ¼ teaspoon sweet paprika
- 6 tablespoons which is ¾ stick of unsalted butter
- 1 large egg
- 1 cup whole milk
- 2 whole scallions
- 1 cup coarsely grated extra-sharp Cheddar cheese a 3-ounce piece
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grease and flour muffin cups.
- Into a large bowl, sift together the flour, baking powder, sugar, salt, and paprika.
- Melt the butter; let cool slightly.
- In a small bowl, lightly beat the egg; add the milk and melted butter and stir to combine.
- Trim, then mince both the green and white part of the scallions.
- Add the butter and milk mixture to the dry ingredients, folding by hand until the dry ingredients are moistened. Add the Cheddar and scallions, stirring just to combine.
- Spoon the batter into the prepared muffin cups, filling each three-quarters full. Bake for 20 minutes, or until the tops start to brown and spring back when touched. Let the muffins cool in the pans and serve warm or at room temperature. Store, well wrapped in plastic, at room temperature or in the freezer
