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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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When she was a teenager, Patricia VanWyk of Newton, Iowa adapted this recipe from a cookbook. Since we didn't have the caraway seeds called for in the original recipe, I substituted poppy seeds, she explains. We liked the savory cheese-topped muffins so well I still make them this way. Ingredients:
1-3/4 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
2-1/2 teaspoons baking powder |
2 teaspoons poppy seeds |
3/4 teaspoon salt |
1 egg |
3/4 cup milk |
1/3 cup vegetable oil |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a bowl, combine flour, sugar, baking powder, poppy seeds and salt. Combine egg, milk and oil; mix well. Stir into dry ingredients just until moistened. Fold in cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until muffins test done. Yield: about 1 dozen.
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