Yield: 24 mini-muffins
2 cups unsifted all-purpose flour1 TBS baking powder
1 tsp sugar
1/2 tsp salt
1 cup milk
1/4 cup butter, melted
1 large egg
1 cup shredded Cheddar cheese
2 tsp fresh chives
Heat oven to 400 degrees. Grease mini-muffin pans or line with paper muffin liners.
In large bowl, combine flour, baking powder, sugar and salt.
In small bowl, with wire whisk, combine milk, butter and egg.
Stir milk mixture into flour mixture just until flour is moistened. (Batter will be lumpy.) Fold in cheese and chives. Using small spoon, divide batter among muffin cups.
Bake 10 to 12 minutes or until centers spring back when lightly pressed with fingertip. Cool muffins on wire rack for 5 minutes. Remove from pan and serve warm.
Submitted by: Lucy Galgano of The Farmer's Attic
