Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 12 muffins
Ingredients
2 cups all-purpose flour
1 tablespoon double-acting baking powder
2 teaspoons sugar
1 1/4 teaspoons salt
1/4 teaspoon English-style dry mustard
1 cup coarsely grated sharp Cheddar
1 large egg
1 cup milk
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 1/2 teaspoons caraway seeds
Preparation
Into a bowl sift together the flour, the baking powder, the sugar, the salt, and the mustard and stir in the Cheddar. In another bowl whisk together the egg, the milk, and the butter, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the batter among 12 well-buttered 1/3-cup muffin tins, sprinkle the muffins with the caraway seeds, and bake them in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until they are golden. Let the muffins cool in the tins for 2 minutes and turn them out onto a rack.
