Cheese & Mustard Muffins
Recipe: #22434
January 09, 2016
Categories: Cheese, Brunch, Sunday Dinner Oven Bake, Vegetarian, Flour, Muffins, Kosher Dairy, more
"Adapted from the February, 1982 issue of Cuisine Magazine. These are best served hot."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (76.1 g)
- Calories 173.8
- Total Fat - 8.3 g
- Saturated Fat - 2.5 g
- Cholesterol - 42.2 mg
- Sodium - 305.7 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 1.6 g
- Sugars - 2.8 g
- Protein - 7 g
- Calcium - 192.3 mg
- Iron - 0.9 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
If using the vegetables, heat 2 tablespoons oil in a skillet over medium heat.
Step 2
Add onions and peppers and saute until tender, about 5 minutes.
Step 3
Remove from heat and set aside.
Step 4
Preheat oven to 375°F.
Step 5
Sift flours, baking powder and salt together into a large bowl.
Step 6
In a separate bowl, beat eggs, milk, mustard and honey together.
Step 7
Stir in onions, peppers and cheese.
Step 8
Combine the two mixtures quickly and stir just until all the flour is moistened.
Step 9
Spoon into 12 well-greased muffin cups.
Step 10
Bake until muffins are golden brown, about 20 minutes.
Tips
No special items needed.
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