From, "From Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-ground pepper
  • 2 eggs, beaten
  • 1 cup milk
  • 1/4 cup butter (1/2 cube), melted
  • 2 tablespoons Dijon mustard
  • 1/2 cup grated Cheddar cheese
  • 1/2 teaspoon caraway seeds

Preheat oven to 425 degrees.

Prepare 12 muffin tins with melted butter or vegetable spray.

In a large mixing bowl, combine flour, baking powder, salt and pepper and blend well.  In a separate bowl, mix eggs, milk and butter.  Add Dijon mustard to milk mixture and whisk with a fork until smooth.

Make a well in flour mixture and add Dijon mixture.  Stir rapidly with a rubber spatula until dry ingredients are just moistened.  Fold in cheese and caraway seeds.

Fill muffin cups and bake in a 425-degree oven for 20 minutes.

YIELDS: 12 muffins

more from beliefnet and our partners
Close Ad