Cheddar & Thyme Muffins

From: The Culinary Institute of America Breakfasts & Brunches

2 C all-purpose flour
2 Tbsp Coleman's dry mustard
1 Tbsp baking powder
1 tsp salt
1/4 tsp freshly ground black pepper
Pinch cayenne pepper
1 C grated sharp cheddar cheese
1 Tbsp chopped thyme
1 1/2 C milk
1 large egg
1/4 C butter, melted
1/4 tsp hot sauce, or to taste

Preheat the oven to 350. Prepare the muffin tins by spraying them lightly with cooking spray or lining them with muffin liners.

Sift the flour, mustard, baking powder, salt, and peppers together into a mixing bowl. Add the grated cheddar and thyme; toss together until evenly distributed. Make a well in the center of the flour mixture.

In a separate bowl, blend the milk, egg, butter, and hot sauce. Add the milk mixture to the flour mixture and stir by hand just until the batter is evenly moistened.

Fill the prepared muffin tins about three-quarters full. Gently tap the filled tins to release any air bubbles. Bake until a skewer inserted into the center of a muffin comes out clean, 20-25 minutes.

Cool the muffins in the pan for about 10 minutes before removing them from the pan. The muffins can be served warm, or transfer them to a cooling rack to finish cooling before storing in an airtight container. Muffins can be frozen up to 6 weeks.