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

  1. 1
    Preheat oven to 400°F; butter and flour a muffin tray (or line it with paper liners).
  2. 2
    Whisk 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.
  3. 3
    Fill 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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