Cheese Muffins

Cheesy, moist, and delicious!  These muffins are a great savory snack that can be eaten alone or served with butter.  I got this recipe from my '100 Best Bake Sale Recipes' cookbook and modified it slightly to my liking.  The original reicpe called for 1/2 Cup crisp-cooked and crumbled bacon but I decided to leave that out and added an extra 1/2 Cup chedder cheese.  I also substituted 2 Tbsp milk for 2 Tbsp of sour cream to give the muffins a little extra moistness.  I used aged white chedder cheese but orange chedder cheese would work really well too and would give the muffins a great color.  These muffins turned out great and tasted just as good and cheesey whether served warm out of the oven or at room temperature.

Cheese Muffins

2 Cups all-purpose flour
3/4 Cups sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 Cups milk
2 Tbsp sour cream
1/3 Cup butter, melted and slightly cooled
1 egg, lightly beaten
1 1/2 Cups shredded chedder cheese (plus an extra 1/4 cup for garnish - I used aged white chedder cheese)

1) Preheat oven to 350F and grease 12 regular muffins cups or line with paper cups
2) In a medium bowl combine flour, sugar, baking powder, baking soda, and salt
3) In a seperate bowl whisk together milk, sour cream, melted butter, and egg until mixed well
4) Add the milk mixture to the flour mixture and stir until just blended, do not overmix
5) Add cheese and gently fold in
6) Scoop batter into prepared muffin cups filling 3/4 of the way full (yields 12 regular muffins)
7) Bake for 15-20min or until lightly golden on sides and toothpick inserted in the middle comes out clean
8) Sprinkle a little bit of cheese immediately over hot muffins (for garnish) and let it melt while muffins are cooling
9) Cool in pan for 2min then serve right away or cool on wire rack and serve at room temperature and enjoy!