Differences

This shows you the differences between two versions of the page.

--- cheddar_tarragon_muffins [2025/06/04 08:07] – karin
+++ cheddar_tarragon_muffins [2026/05/30 09:50] (current) – karin
@@ Line 11: / Line 11: @@
   * 1 1/2 c. extra-sharp grated cheddar cheese (6 oz.), divided
   * 1/4 c. canola oil
-  * 1 c. oat milk
+  * 1 c. unsweetened oat milk
-  * 1 whole egg
+  * 1 egg
 ===== Directions =====
   * Preheat the oven to 425°F.
-  * In a medium-sized bowl, whisk together the flour, tarragon, baking powder, salt, peppers, and 1 cup of the grated cheese.
+  * In a medium-sized bowl, whisk together the flour, tarragon, baking powder, salt, black pepper, and 1 cup of the grated cheese.
-  * In a separate bowl, mix together the wet ingredients (oil, milk, and egg). Pour the wet ingredients into the dry ingredients and stir just until combined.
+  * In a separate bowl, mix together the wet ingredients (oil, oat milk, and egg). Pour the wet ingredients into the dry ingredients and stir just until combined.
   * Spoon the batter into the muffin cups lined with muffin papers, filling them nearly full. Sprinkle with the reserved cheese.
-  * Bake the muffins for 16 to 18 minutes, until a cake tester inserted into the center of one comes out clean.
+  * Bake the muffins for 16 to 18 minutes, until a cake tester inserted into the center of one comes out clean and the tops are golden brown.
 ===== Source =====
-  * Based on [[http://www.kingarthurflour.com/recipes/spicy-cheddar-muffins-recipe|King Arthur Flour]]: Spicy Cheddar Muffins
+  * Based on [[http://www.kingarthurflour.com/recipes/spicy-cheddar-muffins-recipe|King Arthur Flour]]: Spicy Cheddar Muffins, using the Tarragon Tartlets I make for Christmas as an inspiration for the flavor profile.
-  * Yield: 12 muffins
+  * Yield: 13 muffins
-  * Last updated: 6/4/25
+  * Last updated: 5/30/26
 {{tag>type:muffins ingredient:cheddar_cheese ingredient:tarragon}}