Cheddar Cheese Muffins
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Tablespoon|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Grated extra sharp cheddar cheese||1 Cup (16 tbs)|
|Buttermilk||1 Cup (16 tbs) (at room temperature)|
|Butter||1⁄3 Cup (5.33 tbs), melted and cooled|
|Egg||1 Large (at room temperature)|
|Prepared spicy brown mustard||1 Teaspoon|
|Tabasco sauce||1⁄8 Teaspoon|
Heat the oven to 400 degrees.
Lightly butter twelve 2 5/8 by 1 1/8 inch (6 tablespoon) muffin cups.
Stir together the flour, sugar, baking powder, baking soda and salt.
Stir in the cheese.
In another bowl combine the buttermilk, butter, egg, mustard and Tabasco.
Make a well in the center of the flour mixture, add the buttermilk mixture and stir just to combine.
Spoon the batter into the prepared muffin cups.
Bake for 15 to 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups.