Cheddar and Mustard Muffins

Hands on Time: 10-12 minutes
Baking Time: 15 minutes
Total Time: 25 minutes
Yield: 9-12 muffings

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Makes a great lunch or dinner muffin!

Ingredients

Here’s what you will need:

  • 2 tablespoons onion, chopped
  • 2 tablespoons red or yellow bell pepper, chopped
  • 1 1/2 cups WEM White Whole Wheat Flour
  • 1/2 Cup WEM Soy Flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 1/2 cup sharp Cheddar cheese, grated
  • 2 tablespoons spicy brown mustard

Instructions

  1. Preheat oven to 425 degrees.
  2. Coat a 12 cup muffin pan with cooking spray
  3. Saute onions and bell pepper in 1 tablespoon oil on medium heat until onions are transparent. Set aside.
  4. In medium-sized bowl, stir together flours, baking powder and salt.
  5. In small bowl, beat eggs.
  6. Add milk, mustard and remaining 1 tablespoon oil.
  7. Stir egg mixture into dry ingredients just until blended.
  8. Fold in onion mixture and cheese.
  9. Divide batter equally into 12 cup muffin pan.*
  10. Bake about 15 minutes or until lightly brown on tops.
  11. *If  batter fills less than 12 cups, fill the empty cups with water.

Recipe Tips and Tricks

If  batter fills less than 12 cups, fill the empty cups with water.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
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Open Daily: March 6 - Jan. 1 | 8:30 am - 5:00 pm
See Restaurant Hours (Breakfasts on Weekends Only)
Winter Hours: Jan. 2 - Feb 28 | Closed.
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