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Mater Muffins




Source of Recipe


Internet


List of Ingredients




1 cup all purpose flour
1 cup all whole wheat flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon coarsely cracked black pepper
1/2 teaspoon salt
1/12 cups finely diced fresh, or canned tomatoes with the liquid drained, or 1/2 cup finely chopped dried tomatoes 11/4 cups liquid (tomato juice, drained liquid from canned tomatoes,etc.)
1/4 cup olive oil
1 large egg
1 cup (4 ounces) shredded sharp Cheddar Cheese)
For the Macho version - add two finely chopped jalapeno or other chile peppers, more if you like incendiary cuisine.


Recipe



Preheat oven to 400F. Grease generously with butter a 12 compartment (21/2 inch diameter) muffin pan. In a large bowl combine the dry ingredients, (flour. sugar, baking powder, and salt.) In a small bowl mix the liquid, oil, egg, until well blended together. Stir the liquid mixture into the dry mixture in the large bowl until moistened. Fold in 3/4 cup of the shredded cheddar cheese.

Fill the muffin compartments 2/3 to 3/4 full and sprinkle the remaining 1/4 cup cheese over the muffin tops. Bake 15-20 minutes to a light golden brown or an inserted toothpick comes out clean. Let muffins cool in pan on a wire rack for 5 minutes. Then remove muffins from pan and serve warm with garlic butter or cream cheese.
This recipe also works well in 7.5" x 3.5" x 2.25" loaf pans. Increase bake time to 35-40 minutes to a light golden brown or an inserted toothpick comes out clean.