Cheesy Muffins

I found this recipe in the most recent Paula Deen Magazine.  The recipe seemed easy and it had cheese in it. Yum!  I made these to go with our Sunday dinner.  My granddaughter Samantha helped me.  They were delicious and the grandkids could not stay out of them!

Sorry the picture isn't very good.  I forgot to take a finished picture so this is a cropped picture.  These are real delicious with honey, too.  I probably should have filled the muffin pans up more.  I made about 2 3/4 dozen.

Cheddar Muffins

2 cups self-rising flour
1/2 cup yellow cornmeal
3 T sugar
1 1/4 cups buttermilk
2 large eggs
1 1/2 cups shredded cheddar cheese

1.  Preheat oven to 400 degrees.  Spray 24 miniature muffin cups with non stick baking spray with flour.

2.  In a medium bowl, combine flour, cornmeal, and sugar.  Add buttermilk and eggs, stirring just until combined (mixture will be lumpy).  Stir in cheese.

3.  Spoon batter into prepared muffin cups, and bake for 10-12 minutes or until edges are lightly browned. Let muffins cool in pan for 5 minutes.  Serve warm.

Frozen Blueberry Muffins

I must be coming a "Susie Homemaker" since all I want to do is cook something! My son is hoping this will last! This morning before 9:00 a.m. I made homemade muffins and put together a lasagna for tomorrow night. My daughter and her family are coming today for a visit. I am so excited!

Back to the muffins....they are excellent! Another recipe from "A Taste of Home's Quick Cooking" magazine, Collectors Edition. Very easy. I had a hard time keeping Jimmy out of the batter!

Frozen Blueberry Muffins
source: Quick Cooking

4 c. all-purpose flour
4 t. baking powder
1/2 t. salt
1 c. butter or margarine, softened
2 c. sugar
4 eggs
1 c. milk
2 t. vanilla extract
2 c. frozen blueberries, unthawed (fresh may be used)

Topping:
2 T. sugar
1/2 t. ground nutmeg

In a large bowl, combine the flour, baking powder and salt. In a mixing bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in the dry ingredients just until moistened. Fold in blueberries. Fill greased or paper lined muffin cups 2/3 fill. Combine sugar and nutmeg; sprinkle over muffins.

Bake at 375 degrees for 20-25 minutes. Cook in pans for 10 minutes before removing to a wire rack.

Yield: 2 dozen

My grandson, Austin, enjoying the muffins!