White Cheddar Muffins
10 ingredients
3 steps
Ingredients
- 1-1/2 cup All-purpose Flour
- 1-3/4 teaspoon Baking Powder
- 1/4 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 1 Tablespoon Sugar
- 2 whole Large Eggs
- 3/4 cups Milk
- 1/4 cups Canola Oil
- 1 Tablespoon Minced Fresh Rosemary
- 8 ounces, weight Sharp White Cheddar, Shredded
Directions
-
1Preheat oven to 400°F; butter and flour a muffin tray (or line it with paper liners).
-
2Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Whisk together the eggs, milk, and oil in a large bowl. Gradually stir the dry ingredients into the wet, being careful not to over-mix, then fold in the rosemary and cheddar.
-
3Fill each muffin well about 2/3 to 3/4 full of batter; bake until light golden on the sides and top, and a toothpick inserted inside comes out clean, about 14 to 16 minutes. Cool the muffins in the tray for 10 minutes, then remove from the tray and transfer to a wire rack to finish cooling.
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