Ingredients
-
1 1/2 c. Flour
-
1 c. SugarI like these SWEET so it's a heaping cup. Feel free to reduce the sugar to 3/4 a cup--it'll come out just fine.
-
3/4 t. Baking Powder
-
1/2 t. Baking Soda
-
1 t. SaltI like these SALTY so, yeah. 1/4 teaspoon will work just fine if you're more reasonable.
-
3/4 c. ButtermilkMilk with just a bit of vinegar is fine. Buttermilk is better.
-
1 EggsBeaten lightly like a fairly cooperative mugging victim.
-
1/4 t. Vanilla Extract
-
4 T. ButterOkay. So maybe I really put a stick and a half of butter. If your doctor asks, you didn't get that idea from me.
-
1 1/4 c. Sharp Cheddar
Directions
-
Preheat oven to 400 degrees and spray mini-muffin pan with an unhealthy amount of cooking spray. Yes, you need a mini-muffin pan. You could make full-sized muffins if you have trouble following instructions. You could probably even make a cake out of it if you don’t have muffin pans. Look, I don’t know why you’re being so difficult. Buy a mini-muffin pan.
-
In a medium bowl (I didn’t mean to be condescending and I don’t actually care how big a bowl you use–you do you) whisk together flour, sugar, baking powder, baking soda, and salt.
-
Whisk buttermilk, egg, and vanilla extract together until smooth. Add to flour mixture along with melted butter. Stir just until combined. Stop. Why is it all smooth like that? I said stir until JUST COMBINED. You’re basically a failure at this point. Fold in cheese.
-
Fill mini-muffin pan with batter. Don’t fill them all the way up–because science. Bake for 7 to 10 minutes or until firm on top.
-
Let cool 10 minutes and remove from mini-muffin pan.
-
Serve warm since this isn’t a recipe for revenge.
(Visited 51 times, 1 visits today)
