Return to Content

Cheddar Parmesan Muffins

by

Yield: Makes 12.

Tasty and easy to make, these Cheddar Parmesan Muffins go well with chili, soups, and stews. The Village House, Jackson, New Hampshire

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1-1/4 cups milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1-1/4 cups grated cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese

Instructions:

In a large bowl, combine the flour, sugar, baking powder, pepper, and salt. In a small bowl, beat together the milk, oil, and egg. Add the egg mixture to the flour mixture and stir just until blended. Do not overmix. Fold in 1 cup of the cheddar cheese and all the Parmesan cheese.
Spoon the mixture into greased or paper-lined muffin tins and sprinkle with the remaining cheddar cheese. Bake in a preheated 400 degree oven for 15 to 20 minutes.

Tags:
Updated Wednesday, January 7th, 2009
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Cheddar Parmesan Muffins

  1. Anonymous January 22, 2013 at 8:19 am #

    These muffins melt in your mouth. When you bite into one you taste a hunk of cheese wrapped in the comfort of a muffin. Delicious with chicken soup or chili.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order