Cheddar Scallion Mini-Loaves
Source of Recipe
Internet
List of Ingredients
3 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups buttermilk
1/4 cup vegetable oil, preferably canola
2 large eggs
1 cup chopped scallions
3/4 cup extra sharp Cheddar cheese -- shredded
1/4 cup grated Parmesan cheese
Peppery Herb Butter (recipe follows)
Heat oven to 350 degrees. Lightly grease twelve 3/4 cup capacity mini-loaf pans.*
Mix flour, baking powder, baking soda, and salt in a medium bowl. Whisk buttermilk, oil and eggs in a 4-cup glass measure or medium bowl until well blended.
Add buttermilk mixture, scallions and cheeses to flour mixture. Stir with a rubber spatula just until evenly moistened. Scoop scant 1/2 cupfuls into prepared pans.
Bake 25 to 30 minutes until tops are very lightly browned and a wooden pick inserted near centers comes out clean. Cool in pans on wire rack 5 minutes before removing from pans. Serve warm with Peppery Herb Butter.
*If you don't have mini-loaf pans, you can use 12 regular-size (2 1/2") muffin cups instead.
Peppery Herb Butter
Mix one stick (1/2 cup) softened butter or margarine with 2 tablespoons finely chopped parsley, 1/2 teaspoon freshly ground pepper and 1/4 teaspoon dried thyme. Form into a 6-inch log on plastic wrap. Wrap tightly and freeze up to 1 month. To serve, let soften at room temperature 15-30 minutes before cutting into 24 slices.
Recipe
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