White Cheddar and Scallion Muffins

From Food & Wine October 2006

• Ready In: 40 mins
• Serves: 24

Ingredients

• 1 1⁄2 cups flour
• 1 1⁄2 teaspoons baking powder
• 1 1⁄4 teaspoons salt
• 1⁄4 teaspoon cayenne pepper
• 4  tablespoons unsalted butter, cold and cut into small cubes
• 1⁄4 cup  very finely chopped scallion top
• 3  ounces  white extra-sharp cheddar cheese, shredded (1 cup)
• 1⁄2 cup  cold milk, plus
• 2  tablespoons  cold milk

Directions

1. Preheat oven to 375.
2. Lightly grease two 12-cup mini-muffin tins.
3. In a medium bowl, mix the flour, baking powder, salt and cayenne.
4. Work in the butter until the mixture resembles coarse meal with some small pieces of butter still visible.
5. Add the scallion greens, cheese and milk and stir with a wooden spoon just until the dough comes together.
6. Scoop the dough into the mini-muffin tins. Bake for about 25 minutes, until the muffins are lightly browned on top.
7. Transfer the muffin tins to a wire rack to cool slightly.
8. Serve warm.