50+ Friends Club Cookbook
Eggs and Cheese
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Cheddar Muffins
From the Kitchen of: Kathleen
These muffins are great with breakfast or brunch. any leftovers are good split and toasted and
served with scrambled eggs for brekfast the next day.
1 | large | egg |
3/4 | cup | milk (skim is o.k.) |
1/3 | cup | canola oil |
1-3/4 | cups | self-rising flour |
1/4 | cup | sugar |
3/4 | cup | shredded extra sharp Cheddar cheese |
- Grease a 12 cup muffin pan and heat the oven to 400 degrees.
- Beat egg slightly with a wisk, add the milk and oil, beat well and set aside.
- In a bowl, mix the flour and sugar together, then add the cheese.
- Pour the egg mixture into the flour mixture all at once. Mix just until the batter is just
moistened. The batter should be lumpy.
- Spoon the mixture into the muffin cups filling each about 2/3 full.
- Bake at 400 degrees for 20 to 25 minutes, or until golden brown.
- Remove from oven and serve hot or cold.
- Makes 12 Muffins