|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||3 Teaspoon|
|Grated sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Salad oil/Melted shortening||1⁄4 Cup (4 tbs)|
Preheat oven to 425F.
Grease bottoms of 14 (2-1/2-inch) muffin-pan cups.
2."Sift"flour with sugar, baking powder, salt; and,, cayenne into large bowl.
Stir in cheese.
Measure milk in 2-cup measure.
Add oil and egg; beat with fork to mix well.
Make a well in center of flour mixture.
Pour in milk mixture all at once; stir quickly, with fork, just until dry ingredients are moistened.
Do not beat.
Batter will be lumpy.
Using 1/4-cup measuring cup (not quite full), quickly dip batter into muffin cups, filling each slightly more than half full.
(Dip only once for each muffin cup.) Bake 15 to 20 minutes, or until golden and cake tester inserted in center comes out clean.
Loosen edge of each muffin with spatula; turn out.
Makes 14 muffins.