Cheddar Garlic Muffins

 I can’t help but think of Miranda Hart in a certain scene from her British sitcom, “Miranda,” wherein she shows her disdain when love interest Gary offers her a savory muffin. 

 

Personally, I love a savory muffin, and this one is particularly good. It goes well with soups and salads, but I also found that I quite enjoyed it as a part of a breakfast sandwich with a scrambled egg, a slice of sausage, and additional sprinkling of cheese. These go together easily, and don’t require getting out the mixer. I love recipes like that.

Cheddar Garlic Muffins

Adapted from South Your Mouth

 1¾ c. flour

1 T. baking powder

½ t. salt

¼ t. garlic salt

1/8 t. cayenne pepper

1½ t. garlic powder

4 oz. cheddar cheese, grated

2 T. finely chopped scallions

1 lg. egg

1 c. whole milk

¼ c. melted butter

 Additional melted butter and garlic salt for topping warm muffins

  Preheat oven to 400°F. Place muffin cup liners* into a 12-well muffin tin; set aside.

 Whisk together flour, baking powder, salt, garlic salt, cayenne, and garlic powder in a medium bowl.

 Fold in cheese and scallions until all cheese is coated with flour mixture.

 In a separate bowl beat egg; whisk in milk and melted butter until well combined. Add egg mixture to flour mixture stirring with a fork until just combined.

 Divide dough evenly into muffin tin. Bake for 18-22 minutes, or until edges begin to brown.

 Remove from oven, brush with melted butter and sprinkle with garlic salt. Serve warm or at room temperature. I think they improve with age. They freeze beautifully.

 *This style holds more batter, so the end result will be 9-10 muffins.

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