I’m in a culinary mood this morning. For breakfast, I prepared these for Kat before taking her to take the ACT at Rancho Bernardo High School:
Muffins with Cheddar and Chives
1 ½ c. a-p flour
1 t. salt
1 t. baking soda
1 t. baking powder
several chives, chopped (about ¼-1/3 cup, packed)
2/3-3/4 c. shredded sharp cheddar
1 large egg
¼ c. vegetable oil
¾-1 ¼ c. milk (I use cashew or almond, but this works with dairy milk, as well)
1 t. lemon juice
Preheat oven to 375°F
Mix dry ingredients, cheddar, and chives in a large bowl, stirring to combine.
Beat egg thoroughly, then add oil and beat together to blend.
Add lemon juice and ¾ c. milk. Mix together, then add to dry ingredients all at once. If the batter is too dry, add enough milk to give it a good texture (it can be relatively dry or fluid, but that will only determine how long they need to bake).
Scoop by the 1/3 c. into silicone-lined muffin tin.
Bake for 25 minutes, or until there are tinges of brown on muffin tops.
Remove muffins from oven, and allow to cool for one minute.
Place in tea-towel-lined bowl and wrap with towel to keep warm. Serve with lots of butter and coffee or tea.