Savory Cheese Muffins

Savory Cheese Muffins

These muffins mix up in a snap and make a wonderful accompaniment to soup. (Need some soup ideas?  Try Butternut Squash Lentil Soup or Creamy Cauliflower Soup from 2012 posts or Honey Corn Chowder from a 2011 post.)  The original recipe, Fig's Cheese Muffins, was a finalist in a contest on the Pioneer Woman blog. I played around with some of the ingredients--swapping honey for the sugar, for starters.  These muffins are amazing when eaten hot right out of the oven.  They're respectable cold--but the cheesy goodness shines when they're warm! 

Preheat oven to 375.  Spray a 12-cup muffin tin, being sure to spray the top of the tin, too, as these muffins have a tendency to stick.
1 1/2 cups all-purpose flour (can substitute 1/2 cup whole wheat for a firmer crumb)

1 tablespoon (yes! tablespoon!) baking powder1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups shredded sharp cheddar cheese, grated
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons honey
1 cup milk
1 egg, beaten.

In a mixing bowl, combine the flour, baking powder, soda and salt. Toss in the grated cheese and mix to coat. Melt the butter and stir the honey into it to combine well.  Stir in the milk  and beaten egg and combine well.  Pour the milk mixture over the flour mixture and stir quickly to combine--don't over mix.  Spoon the batter in to the prepared muffin tin, filling about 3/4ths full.  Bake for about 20 minutes, or until muffins are nicely browned.  Eat soon!