INGREDIENTS:
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
- 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
