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White Cheddar and Scallion Muffins
Nb persons: 6
Yield: 4 mini-muffins
Preparation time: 15 minutes
Total time: 40 minutes
Source:
| 1½ cups | all-purpose flour |
| 1½ tsp | baking powder |
| 1¼ tsp | salt |
| ¼ tsp | cayenne pepper |
| 4 tbs | unsalted butter, cold, cut into small cubes |
| ¼ cup | scallion greens, chopped very finely |
| 3 oz | cheddar cheese, extra-sharp, white, shredded (1 cup) |
| ½ cup | cold milk |
| 2 tbs | cold milk |
1 Preheat the oven to 375°.
2 Lightly grease two 12-cup mini-muffin tins. In a medium bowl, mix the flour, baking powder, salt and cayenne. Using 2 knives, a pastry blender, or your fingers, work in the butter until the mixure resembles coarse meal with some small pieces of butter still visible. Add the scallion greens, cheese and milk and stir with a wooden spoon just until the dough comes together.
3 Scoop the dough into the prepared mini-muffin tins. Bake for about 25 minutes, until the muffins are lightly browned on top. Transfer the muffin tins to a wire rack to cool slightly. Serve warm.
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