The Pioneer Woman Tasty Kitchen
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White Cheddar Muffins

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

I was inspired to make these when I saw cheddar muffins at the grocery store! They are perfect with just about any meal, or with a steaming cup of tea.

Ingredients

  • 1-½ cup All-purpose Flour
  • 1-¾ teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 Tablespoon Sugar
  • 2 whole Large Eggs
  • ¾ cups Milk
  • ¼ cups Canola Oil
  • 1 Tablespoon Minced Fresh Rosemary
  • 8 ounces, weight Sharp White Cheddar, Shredded

Preparation

Preheat oven to 400ºF; butter and flour a muffin tray (or line it with paper liners).

Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Whisk together the eggs, milk, and oil in a large bowl. Gradually stir the dry ingredients into the wet, being careful not to over-mix, then fold in the rosemary and cheddar.

Fill each muffin well about 2/3 to 3/4 full of batter; bake until light golden on the sides and top, and a toothpick inserted inside comes out clean, about 14 to 16 minutes. Cool the muffins in the tray for 10 minutes, then remove from the tray and transfer to a wire rack to finish cooling.

One Comment

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katief1002 on 11.2.2011

You had me at cheddar. Yummmm.

One Review

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vtunell on 7.25.2012

I really liked the texture of these muffins, I just felt like the rosemary overpowered everything else. Next time I will try a different herb, or maybe onions. Otherwise great recipe!

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