Delicious. I took the comments of other reviewers and added an extra tbsp of oil and 3/4 tsp of salt. They came out perfect except for the fact that they all leaned hard toward the front of the oven, lol. I must have one powerful convection fan since this effect isn't uncommon in my oven. The muffins are very light, moist and tender. At first I was worried that there was too much milk but letting the bowl sit for a bit while I did something else gave the flour time to absorb the liquid. The final consensus is: YUM.
These were great! Saw other reviews and added 1 extra T. of oil, 1/2 t. salt, and an extra 1/2 t. pepper. I used extra sharp white cheddar and baked for 22 minutes. Perfecto! Thanks Bonnie!
Desperately needs some salt !! Made up quickly to have with stew -- used hand-grated aged cheddar, but improved vastly with a sprinkle of salt. Thanks for posting, Bonnie
I made these tonight with Lauralie41's "Sausage Soup" and it was a match made in heaven. These were so easy to put together. Next time I might try a Vermont Cheddar; a bit sharper than the packaged shredded cheddar I had on hand. Other than that yummo!
Whipped these up in no time at all & had them with a vegetable & pasta soup! Great for helping to soak up the soup! I used sharp cheddar & that was just great! Many thanks for sharing the recipe!
These are tasty muffins. I think the flavor of the black pepper is subtle, but then I love black pepper. I like muffins that are a little more moist, though, but these are good served with a comforting bowl of soup. I only had to bake mine for 25 minutes, but I might decrease that time to 20 and maybe that will help make them more moist. Made for Photo Swap! Thanks Bonnie!