Mmm cheese. Where can one go wrong with cheese? A local coffee shop has one of my favorite muffins with cheddar and feta. I could eat them by the dozen so I am always on the hunt for savory cheese muffins. This morning I woke up, looked in the fridge and had some cheddar and green onions to use up. This recipe is kind of a mash-up but I think the end result is quite satisfying. I’m eating one warm out of the oven smothered in butter as I write this post. I also tossed in a tablespoon of ’3 Onion’ dip mix, which is just dried onion, chive, scallion for some extra oniony taste.
Giant Cheddar Muffins
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1 cup milk
1/2 cup vegetable oil
3/4 cup grated cheddar cheese
1/4 cup chopped green onions or chives
Preheat oven to 375 degrees F.
Combine dry ingredients in a large bowl. Toss in cheddar and green onions/chives, lightly coating with the flour to prevent them from all sticking in one place in the batter.
Beat together egg, milk and oil. Making a well in the dry ingredients at the wet and gently stir until its all just moistened.
Fill large muffin tins with batter, I make 6 big ones with hardly any batter left over. They are overfilled but since the batter is quite thick it stays in place. Bake for 20-25 minutes. Remove, cool and serve.