CHEESY MUFFINS

About 12 muffins or 2 to 2 ½ dozen mini
muffins

 

  • 2 cups sifted
    flour
  • ¼ cup sugar or the
    equivalent of ¼ cup sugar in granulated sugar substitute
  • 1 tablespoon
    baking powder
  • ½ teaspoon salt
  • 1 egg or the
    equivalent of 1 egg in egg substitute, IE, Egg Beaters
  • 1 cup milk or
    reduced-fat or skim milk
  • ¼ cup cooking oil
    (corn or canola or safflower oil)
  • ½ to 2/3 cup finely
    shredded sharp Cheddar or Monterey
    Jack other desired cheese or cheese-blend of choice
  • ½ cup minced
    peeled onion or green onion (include some green tops) (optional)

 

Sift together the
flour, sugar, baking powder, and salt in a medium bowl.  Make a “well”/hole in the center of the
mixture.

In a 2-cup measure,
combine the egg, milk, and oil, blending well. 
Add egg mixture to dry ingredients all at once, mixing with a fork or
spoon (but do not beat). 
The batter will contain some lumps. 
(Over-mixing causes tunnels in the muffins.)  Fold in cheese and onion or green onion, if
desired, mixing gently.

Spoon batter into 2
to 2 ½ -inch diameter or miniature muffin cups lightly coated with non-caloric
vegetable cooking spray, filling each about two-thirds full.  Bake in a preheated hot oven (400 degrees F.)
for 20 to 25 minutes, or until muffins are golden brown and done.  Serve hot or at room temperature.  May store in an airtight container in a cool
place.  Muffins may also be wrapped in
heavy-duty aluminum foil or placed in plastic freezer bags and frozen.

Variations: Add about ½ cup crumbled crisp-cooked bacon
to batter with the cheese and onion.

Add ½ cup well drained
crushed canned pineapple-in-its-own juice to batter with cheese.  May omit onion, if desired.               

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