| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread, Cookbook, Restaurant, Inn, Tavern |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Freshly ground pepper |
| 1 |
tb |
Sugar |
| 1 |
c |
Cheddar cheese, sharp, grated |
| 1 |
c |
Buttermilk |
| 1 |
|
Egg, beaten |
| 1/3 |
c |
Butter, melted |
INSTRUCTIONS
Combine the flour, baking powder, salt, pepper, sugar, and cheese. Mix the
buttermilk, beaten egg, and melted butter. Add to the dry ingredients. Stir
just long enough to combine. Divide among 12 greased muffin tins and bake
in a preheated 400 F oven about 20-25 minutes.
Source: Thyme and the River, Recipes from Oregon's Steamboat Inn by Sharon
Van Loan and Patricia Lee with Mark Hoy typos by Brenda Adams
<adamsfmle@sprintmail.com> Yield: 12
Recipe by: Thyme and the River, Steamboat Inn, Oregon;Loan, Lee, Hoy
Posted to MC-Recipe Digest V1 #377, by Brenda Adams
<adamsfmle@sprintmail.com> on Fri, 17 Jan 1997.
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