Farm Journal Cheese Muffins

"Farm Journal Informal Entertaining Country Style” is a cookbook from 1973 that still is chock full of good recipes.   Here’s a quick-to-make muffin recipe that is better than any mix you can buy, and not hard to make from ingredients many of us always have on hand.  I use the lard for the fat; I have a good source of non-hydrogenated lard to use.  This is an older recipe that measures the flour after sifting, so each cup only weighs 4 ounces.

If you want to have less fuss at mealtime, measure out your dry ingredients and set aside, covered, until ready to mix; I mix the milk and egg and keep it ready in the refrigerator.  I always grate a larger quantity of cheese and keep it frozen in smaller packages, so I just let it thaw.  I grease the pan and have it ready, covered with a paper towel.  When I’m ready to mix these up, it’s as quick as getting a mix ready.

                

Cheese Muffins

  2            Cups  Sifted All Purpose Flour -- 8 oz

  3            Teaspoons  Baking Powder

     1/2     Teaspoon  Salt

     1/4     Cup  Sugar

  1            Large  Egg -- beaten

  1            Cup  Milk

     1/4     Cup  Salad Oil -- or melted lard

     1/2     Cup  Sharp Cheddar Cheese -- grated

Grease 12 cup muffin pan.  Preheat oven to 400°.

Sift flour and measure, add flour, baking powder, salt and sugar into a big bowl.  Make a well in center.

Combine egg, milk and fat; stir to mix.  Pour all at once into well in flour mixture.  Mix quickly with a fork or spoon until flour is moistened, but do not beat.

Fold in cheese with a few strokes.

Portion into greased muffin-pan cups, filling them 2/3 full.  Bake in a hot oven (400°) 20-25 minutes until golden.

Serve at once.

12 Servings