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Cheddar Muffins


  • Serves 10.


  • 1-3/4 cups flour
  • 1/3 cup cornmeal
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/4 cups (5 oz.) shredded sharp cheddar cheese, divided
  • 1 cup milk
  • 1 egg
  • 3 Tablespoons grainy mustard
  • 6 Tablespoons butter, melted
  • 1 Tablespoon chopped fresh mixed herbs or 1 teaspoon dried mixed herbs (I use chives and dill)


In large bowl mix flour, cornmeal, baking powder, salt, and pepper. Add 1 cup of the cheese; toss. In small bowl whisk milk, egg, and mustard. Add to flour mixture with butter and herbs. Mix just to blend. Spoon into 10 paper-lined or buttered 2-3/4 inch muffin tin cups. Sprinkle tops with remaining cheese. Bake at 350° for 20 to 25 minutes, until springy to the touch and toothpick inserted into centers of muffins comes out clean.

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