We eat alot of soup around here and most of the time, we’re content to eat it with a slice of our homemade sourdough. However, every now and then I try to make something a little new and different to go along with our soup. Recently, I made these savory muffins to go along with our soup and found them to be truly wonderful. I thought I’d share the recipe in case anyone else was in need of something new to go along with some homemade soup.
Cheddar Caraway Muffins
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2 Cups Flour
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2 teaspoons Sugar
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3 teaspoons Baking Powder
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1/4 teaspoon Dry Mustard
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1/2 Tablespoon Caraway Seeds
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1 Cup Milk
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1 Egg
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1/4 Cup Melted Butter
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1 Cup Shredded Cheddar Cheese
Preheat oven to 400 degrees. Butter & flour your muffin tin.
Sift together the flour, dry mustard, sugar, and baking powder. Whisk in the caraway seeds, set aside.
Whisk together the milk, melted butter, and egg. Pour the wet ingredients into the dry and mix until a lumpy batter forms. Fold in the cheddar cheese. Divide the batter among 12 muffin cups.
Bake 20 to 25 minutes in the preheated oven, an inserted toothpick will come out clean. Allow to cool in the pan for 5 minutes, before removing to cool completely on a wire rack.
Notes: A sharp or extra sharp cheddar will make the flavor better, in my opinion. Use or more less caraway seeds depending on how much you like or don’t like that flavor.
