Cheddar and Thyme Muffins

My parents are coming this weekend for Mother’s Day. It’s my first one as a mom, and my mom’s first one as a grandmother.

Today I made these muffins for the occasion. They’ll freeze well and will keep for a few months if we don’t eat them all (we will). As much as I love sweet scones and coffee cake, it’s nice to have breakfast bread that’s savory instead.

Some cheddar muffins have a strong cheddar flavor. These don’t. The profile here is subtle. If you want a strong-tasting muffin, add more cheddar than is called for.

Cheddar and Thyme Muffins
adapted ever so slightly from The Culinary Institute of America Cookbook

2 cups all-purpose flour
2 tablespoons dry mustard (can be purchased ground, or grind your own if you have mustard seeds)
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
pinch cayenne pepper
1 heaping cup grated sharp cheddar cheese
1 heaping tablespoon chopped thyme
1 1/2 cups milk
1 large egg
1/4 cup unsalted butter, melted
1/4 teaspoon hot sauce, such as Tobasco, or to taste

Preheat oven to 350 degrees F. Prepare the 12-cup muffin tin by spraying lightly with cooking spray or lining with muffin liners.

Sift the flour, mustard, baking powder, salt, and peppers together into a mixing bowl. Add the grated cheddar and thyme, toss together until evenly distributed. Make a well in the center of the flour mixture.

In a separate bowl, blend the milk, egg, butter and hot sauce. Add the milk mixture to the flour mixture and stir by hand just until the batter is evenly moistened.

Fill the prepared muffin tins. Gently tap the filled tins to release any air bubbles. Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Cool the muffins in the pan for about 10 minutes before removing them. Store in an airtight container. Or, freeze for up to six months.

Makes 12 muffins


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