“CHEESE MUFFINS”
“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
 
12         oz. Plain flour
1            teaspoon cayenne pepper
1            teaspoon English mustard powder
4            teaspoons baking powder
1            Tablespoon chopped fresh parsley or chives
              Salt
              Freshly ground black pepper
2            eggs
6            fl., oz. Milk
4            oz. Mature cheddar cheese, grated
 
*Sift the flour into a mixing bowl with the cayenne, mustard powder, baking powder, parsley and salt and pepper.
**Make a well in the center and break in the eggs.   Using a wooden spoon gradually draw the flour into the eggs, beating all the time.  Gradually add the milk, beating well between each addition.  Stir in the cheese, to form a soft, sticky dough.
***Turn the dough on to a lightly floured board or surface and with floured hands shape into 2 inch rounds about 1/2 thick.
****Place on a lightly greased baking sheet and bake in a preheated hot oven for 10 to 15 minutes.  Serve immediately, split and buttered.
Prep – 15 minutes
Cooking – 15 minutes
Oven – 400 degrees Fahrenheit
Makes about 20 to 25
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