Cheddar Muffins

Shared by the Pantry Seattle

Recipe adapted from Michelle Nguyen

Yield: about 28 mini muffins

ingredients

6 3/4 ounces all-purpose flour

5 ounces granulated sugar

3/4 teaspoon baking powder

3/4 teaspoon kosher salt

1/2 teaspoon baking soda

3/4 cup buttermilk

1 egg

1/4 teaspoon vanilla extract

2 ounces unsalted butter, melted.

3 1/2 ounces shredded sharp cheddar.

Instructions

Preheat the oven to 400 degrees F and brush mini muffin tin with melted butter.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Whisk the buttermilk, egg, and vanilla extract together until smooth. Whisk in the melted butter. Add to flour mixture and stir just until combined. Fold in the shredded cheese.

Fill muffin tins with batter and bake for 7 to 10 minutes or until firm on top. Let cool 10 minutes and remove from muffin tins. Serve warm.