Cheddar Cheese Muffins Friday, July 14, 2017 CW20


A Martha White Recipe
Crisco® Original No-Stick Cooking Spray
2 cups Martha White® Self-Rising Flour
1 cup finely shredded sharp Cheddar cheese
1 teaspoon dry mustard
1/2 teaspoon chili powder
1 cup milk
1/4 cup Crisco® Pure Vegetable Oil
1 large egg


Heat oven to 425 deg. Coat 12 muffin cups with no-stick cooking spray. Stir flour, cheese, mustard and chili powder in large bowl until blended. Wisk milk, oil and egg in medium bowl until blended. Add to flour mixture, stirring just until evenly moistened (batter will be slightly lumpy). Spoon into prepared muffin cups. Bake 18 to 20 minutes or until golden brown. Serve warm.