Cheddar Parmesan Muffins

From Yankee Magazine's New England Innkeepers' Cookbook

Quickbreads, Coffee Cakes Recipes | Bread Recipes

Yield: Makes 12.

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

• 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

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.

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