Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Cheese Muffins




Source of Recipe


RECIPE ROSS-Julia


List of Ingredients




2 cups sifted flour
4 tsp. baking powder
1 tbsp. sugar
1/2 tsp. salt
1 egg
1 cup milk
3 tbsp. butter or margarine, softened
1-1/2 cups shredded sharp cheddar cheese




Recipe




Heat oven to 350º F. (175º C).
Sift dry ingredients and set aside.
Beat egg, milk, and butter until smooth.
Stir in cheese.
Add to dry ingredients, mixing only until moistened. Fill greased muffin tins 2/3 full. Bake at 350º F. 30 - 35 minutes.
Note: Four oz. cheese equals 1-1/2 cups shredded cheese. Makes 12 muffins.