Yummy muffins that you can eat for lunch or dinner! Easy to whip up and super delicious! We got this recipe from the Better Homes and Gardens New Baking Book.
Oven Temperature: 400˚F
Baking Time: 15-20 minutes
Makes: 10-12 muffins
1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (2 ounces) shredded cheddar or Monterey Jack cheese
1 beaten egg
3/4 cup milk
1/4 cup vegetable oil
Preheat your oven to 400˚F. Grease twelve 2 1/2-inch (medium size) muffin cups or line with paper or foil muffin liners (also called cupcake liners.) Set these aside.
In a medium bowl, combine the flour, sugar, baking powder, and salt. Stir in the shredded cheese. Make a well in the middle of this mixture. Set this aside.
In another medium bowl, combine the egg, milk, and oil. Stir until the oil is pretty much incorporated. Add this egg mixture to the flour mixture. Stir until the flour is just moistened. The batter should still be lumpy.
Spoon the batter into the prepared muffins cups, filling each of them two-thirds of the way full. Bake in the 400˚F oven for about 15-20 minutes or until golden. Cool the muffins in the muffin tin for about 5 minutes. Then, remove the muffins. Serve them warm, or store them and eat them later!