| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
18 |
Servings |
INGREDIENTS
| 3 3/4 |
c |
Buttermilk biscuit mix |
| 1 1/4 |
c |
Shredded Cheddar cheese |
| 1 |
|
Egg; beaten |
| 1 1/4 |
c |
Milk |
| 1/2 |
ts |
Hot; prepared mustard |
| 1 |
ds |
Chili powder (generous) |
INSTRUCTIONS
Preheat oven to 325°. In a large bowl mix all of the ingredients to blend.
Beat vigorously for 1 minute. Pour into well-greased muffin tins (do not
use paper liners). Bake for 30 to 35 minutes. Yield: 18 muffins.
ROBYN DICKEY
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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