2 c. all-purpose flour
1 c. Widmer's Six Year Reserve Cheddar cheese, grated
1 T. baking powder
1 T. thyme, fresh, chopped or, 2 t. dried
½ t. kosher salt
2 T. dry mustard
¼ c. butter, melted and cooled
1 ½ c. milk
cayenne pepper, pinch
1. Preheat oven to 350 degrees F. Spray or brush muffing tins lightly with oil, or use paper liners.
2. Stir together the flour, Widmer’s Cheddar Cheese, baking powder, thyme, salt, and pepper in a large mixing bowl; make a well in the center.
3. Blend the egg, dry mustard, milk and butter in a separate bowl.
4. Pour the wet ingredients into the well in the dry ingredients. Stir together the wet and dry ingredients, mixing just until all ingredients are combined. Do not over mix.
5. Bake the muffins in the preheated oven for 20 to 25 minutes or until the tops spring back when lightly pressed with a fingertip. (If using mini muffin tins, cut baking time to 10 to 12 minutes.)
6. Cool the muffins in the tin for about 10 minutes, and then turn them out of the pan. Serve while still warm.
Yield: 12 muffins
Chef Notes: Smoked mozzarella, aged cheddar, Monterey Jack (plain or peppered), or smoked Gouda make good substitutes for the cheddar. Chives, basil, oregano, or marjoram can be used in place of thyme. These muffins can be served on their own as an appetizer or a snack along with beer or wine at an informal gathering.
Wine suggestions: Merlot, Cabernet Sauvignon or Pinot Gris.