Cheddar Muffins

My son Daniel called me a few days ago from his home in Tennessee. He had made dinner and wanted to tell me about the muffins he had baked. His description caused me to get pen and paper so I could write down the recipe. The source for his recipe is a site called Gastronomy, and the recipe is a clone of the muffins served at Jim ‘N Nick’s Barbecue restaurants. After he raved about the muffins, of course, I had to try them too. I was not disappointed.

Cheddar Muffins 
1 1/2 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 cup milk
1 egg, well beaten
4 tablespoons butter, melted
1/4 teaspoon vanilla
1 cup shredded cheddar cheese

Adjust rack to center position in oven and preheat the oven to 400 degrees F. Spray a regular muffin pan with nonstick cooking spray.

Whisk the flour, sugar, and baking powder in a large bowl. In a separate bowl, combine the milk, egg, butter, and vanilla. Pour the liquid ingredients into the dry ingredients and stir quickly and gently to blend. Incorporate shredded cheese into the batter, do not over mix.

Divide batter in prepared muffin pan. Bake for 15 to 20 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch, and a thin knife inserted into the center will come out clean. Transfer the pan to a cooling rack and allow to cool for 5 minutes before carefully removing muffins from pan. Makes 12 muffins.

Whisk the dry ingredients together, mix the wet ingredients together, then combine both the wet and dry, mixing gently. Add the shredded cheese last.

Divide the batter in the prepared muffin pan and bake at 400 degrees F for 15 – 20 minutes.

Cool in the pan for 5 minutes.

These muffins are so light and cheesy with a touch of sweetness.