| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Muffins |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Shortening * |
| 2 |
c |
Boiling water |
| 1 |
c |
Sifted flour |
| 1 |
ts |
Baking powder ** |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Cayenne |
|
|
=( i never use it) |
| 1 |
c |
Grated cheese |
|
|
= (it calls for american |
|
|
=i use cheddar) |
| 4 |
|
Eggs |
INSTRUCTIONS
* (I use margarine or butter) **request RUMFORD BAKING POWDER)Heat
shortening and water to boiling point. Sift flour, baking powder, salt and
cayenne together and pour into liquid mixture. Stir vigorously until the
mixture clings together in a mass and leaves the sides of the pan. Beat in
the cheese. Drop in unbeaten eggs one at a time, beating after each
addition until mixture is smooth. Drop by teaspoons onto a greased(or
sprayed)baking sheet. Bake in a moderate oven 375 - 35 minutes.JM.
After baking these many times I have found that they are wonderful having
been baked only 30 mins. They have a more soft cheesey taste-but are
wonderful browned also. Wonderful with tomatoe or cheese soup. IRA DENNIS
(LVFG53A). These are from my Grandmother's old RUMFORD BAKING POWDER
cookbook. They were called Cheese Puff Muffins-but are really more of a
cheese biscuit.
Posted to Bakery Shoppe Digest150 by novmom@juno.com (Angela Gilliland) on
Jul 08, 1997
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