cheddar_tarragon_muffins
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Table of Contents
Cheddar Tarragon Muffins
Ingredients
- 2 c. white whole wheat flour
- 1/4 c. chopped tarragon
- 1 T. baking powder
- 1/2 t. salt
- 1/2 t. ground black pepper
- 1 1/2 c. extra-sharp grated cheddar cheese (6 oz.), divided
- 1/4 c. olive oil
- 1 c. rice milk
- 1 whole egg
- 1 egg yolk
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 separate bowl, mix together the wet ingredients (olive oil, 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.
Notes
- The original recipe just called for one whole egg. I had some egg yolks that needed using up, so I threw one in this year.
Source
- Based on King Arthur Flour: Spicy Cheddar Muffins
- Yield: 14 muffins (156 calories per muffin)
cheddar_tarragon_muffins.1718200528.txt.gz · Last modified: 2024/06/12 07:55 by karin