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Cheese Muffins


from The New McCall's Cook Book, page 89

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  • 2 cups sifted all-purpose flour (sift before measuring)
  • 1/4 cup sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 1/2 cup grated sharp Cheddar cheese
  • 1 cup milk
  • 1/4 cup salad oil
  • 1 egg, slightly beaten


Servings 14


Step 1

1. Preheat oven to 425 F. Grease bottoms of 14 (2-1/2") muffin pan cups.
2. Add flour, sugar, baking powder, salt and cayenne into large bowl. Stir in cheese.
3. Measure milk in a 2-cup measure. Add oil and egg; beat with fork to mix well.
4. 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.
5. Using 1/4-cup measuring cup (not quite full), quickly dip batter into muffin cups, filling each slightly more than half full.
6. Bake 15-20 minutes or until they test done.
7. Loosen edge of each muffin with spatula; turn out. Serve hot.


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