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Golden Cheddar Muffins Recipe

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Since receiving this fuss-free recipe from a wonderful cook at work, I've make these savory muffins for many a holiday dinner and brunch. They are moist and tender and always a hit with my guests!
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 4-1/2 teaspoons sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 eggs, lightly beaten
  • 1 cup buttermilk
  • 1/3 cup butter, melted
  • 2 teaspoons spicy brown mustard
  • 1/8 teaspoon hot pepper sauce
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

In a large bowl, combine the first five ingredients. Combine the egg, buttermilk, butter, mustard and hot pepper sauce; stir into the dry ingredients just until moistened. Fold in cheese.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate any leftovers. Yield: 1 dozen.
Originally published as Golden Cheddar Muffins in Country Woman Christmas Annual 2004, p39

Nutritional Facts

1 each: 175 calories, 9g fat (5g saturated fat), 42mg cholesterol, 347mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 5g protein.

  • 2 cups all-purpose flour
  • 4-1/2 teaspoons sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 eggs, lightly beaten
  • 1 cup buttermilk
  • 1/3 cup butter, melted
  • 2 teaspoons spicy brown mustard
  • 1/8 teaspoon hot pepper sauce
  • 1 cup (4 ounces) shredded cheddar cheese
  1. In a large bowl, combine the first five ingredients. Combine the egg, buttermilk, butter, mustard and hot pepper sauce; stir into the dry ingredients just until moistened. Fold in cheese.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate any leftovers. Yield: 1 dozen.
Originally published as Golden Cheddar Muffins in Country Woman Christmas Annual 2004, p39

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