4-H Cheese Muffins

The recipe is from the 4-H cookbook where it states that the dry ingredients should all be sifted. My sister did since the ones she made were going to be judged, but I am sure your muffins will be fine without doing that, so I left that out. For a picture see #1 in the 4-H Food Show post.

2 c. flour
1 Tbsp. baking powder
1 Tbsp. sugar
1/s tsp. salt
1 tsp. powdered mustard
1/2 tsp. garlic powder
1 egg, slightly beaten
1 c. milk
1/4 c. oil
1/2 c. shredded cheddar cheese

Stir together flour, baking powder, sugar, salt, mustard, and garlic powder. In a different bowl, combine the egg, milk and oil. Add liquid ingredients to dry ingredients and stir together until the dry ingredients are just moist, but the batter is still lumpy. Stir in the cheese. Fill greased muffin cups or muffin baking liners until half fall. Bake in preheated 375 degree oven for about 20 minutes. These are best when served slightly warm.

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