posted by Becky 09-01-100 12:56 PM
Cheddar Almond Muffins
2 tbsp. butter, melted
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1/3 cup blanched slivered almonds
2 cups flour, sifted
1/4 cup sugar
1 tbsp. baking powder
1 tsp. salt
3/4 cup (3 oz.) shredded Cheddar cheese
1 cup milk
3 tbsp. butter, melted
Make topping: blend first three ingredients. Stir in almonds and set aside.
Preheat to 400. Grease muffin cups.
Sift dry ingredients together in a large bowl. Stir in cheese.
In a small bowl, beat together milk and egg. Stir in 3 tbsp. melted butter. Add to dry ingredients and stir until just moistened, about 25 strokes. Spoon into greased muffin cups, filling about 2/3 full. Sprinkle each with 1 tsp. almond mixture. Lightly press almonds into batter.
Bake for 20 to 25 minutes until golden brown. Remove from muffin cups and serve warm.
Makes 12 muffins.
Parmesan Almond Muffins: Follow recipe substituting 1/2 cup grated Parmesan cheese for the Cheddar.
Pineapple Muffins: Omit almond topping. Follow recipe and fold in 1/2 c (8 1/2 oz can) drained crushed pineapple.
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