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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