Saturday, January 23, 2010

Wine and Cheese Muffins

These super-easy muffins are great with soup! They're spongy, kind of like little souffles. The wine and cheese flavors are subtle and make these enjoyable and delicious accompaniments. We would make these again!


Wine and Cheese Muffins
Mad About Muffins via CLBB

1 7/8 cups unbleached flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon oregano
3 tablespoons grated parmesan cheese
1 cup shredded swiss cheese
2 eggs
1/2 cup 1% low-fat milk
1/2 cup white wine
1/4 teaspoon worcestershire sauce

Heat oven to 375.

In a large bowl, sift together the flour, baking powder, and salt. Stir in the oregano, and parmesan and swiss cheeses. In another bowl, lightly beat the egg and and to it add the milk, white wine, and worcestershire sauce and stir. Add the egg mixture to the flour mixture and stir just until the dry ingredients are moistened.

Fill greased muffin tins. Bake for 18 minutes or until the muffins are golden brown. Serve warm.

Yield: 12

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