Muffins Cheddar Almond Muffins

posted by Becky 09-01-100 12:56 PM

Cheddar Almond Muffins

2 tbsp. butter, melted
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1/3 cup blanched slivered almonds

2 cups flour, sifted
1/4 cup sugar
1 tbsp. baking powder
1 tsp. salt
3/4 cup (3 oz.) shredded Cheddar cheese
1 cup milk
1 egg
3 tbsp. butter, melted

Make topping: blend first three ingredients. Stir in almonds and set aside.

Preheat to 400. Grease muffin cups.

Sift dry ingredients together in a large bowl. Stir in cheese.

In a small bowl, beat together milk and egg. Stir in 3 tbsp. melted butter. Add to dry ingredients and stir until just moistened, about 25 strokes. Spoon into greased muffin cups, filling about 2/3 full. Sprinkle each with 1 tsp. almond mixture. Lightly press almonds into batter.

Bake for 20 to 25 minutes until golden brown. Remove from muffin cups and serve warm.

Makes 12 muffins.

Parmesan Almond Muffins: Follow recipe substituting 1/2 cup grated Parmesan cheese for the Cheddar.

Pineapple Muffins: Omit almond topping. Follow recipe and fold in 1/2 c (8 1/2 oz can) drained crushed pineapple.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line