Mexican Cheese Muffins for Muffin Mondays
Each week, I look through books and Internet sites to decide which muffin, I am going to make, this week. I had quite a few choices but this cheese won out. The actual recipe came from About.com Southern Food and was called Ham and Cheddar Muffins - not for me. Ham is forbidden when one is kosher but I had no problem eliminating it and making a highly flavored cheese muffin. Actually, I did not use cheddar, called for, but I used the four cheese Mexican mix, which is now being sold locally and is scrumptious.
Mexican Cheese Muffins
1 1/4 cups gluten-free flour mixture
1/4 cup cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 scallion, sliced thin
1/2 cup 4 cheese Mexican mix or any cheese of your liking
1/4 cup oil
Preheat oven to 350 degrees F.
Spray 12 muffin cups with olive oil.
Mix all ingredients in a large bowl. Mix only until dry ingredients are moistened.
Put batter into muffin cups about 3/4 the way up the cup.
Bake for 25 minutes at 350 degrees.
You know, we love muffins, in this family, and all the ones, I have made here have been enjoyed to the utmost. Yet, I think, we liked this one even more than the delicious apple, cinnamon and others.