Savory Garlic Cheese Muffins

Holy moly, these are good! I found this recipe on food.com and changed the recipe to what I had in my refrigerator and what my family would like in it. The muffins came out tasting pretty similar to a Red Lobster cheese biscuit. I'm not much of a biscuit lover, so this was the perfect texture!

I love that this recipe makes about 12-15 muffins, and doesn't leave many leftovers for the next day. Lord knows, I don't need to eat all those muffins! But I want to.



Savory Garlic Cheese Muffins
Makes about 12-15 muffins
Adapted from food.com

1 cup milk
3 tablespoons unsalted butter, melted & then cooled
1 large egg, lightly beaten
1 pinch cayenne pepper
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup parmesan cheese
3/4 cup grated sharp cheddar cheese
1 tablespoon butter, melted (for topping) 
Preheat oven to 350 degrees F. In a large bowl, combine milk, melted butter (or if you want to be like me, forget to add the butter!), egg& cayenne. In a second bowl, sift together flour, baking powder, sugar, salt and garlic. Stir in cheeses.Add flour mixture to milk mixture and stir batter until it is just combined. The batter should be lumpy. Spoon the batter into lined muffin tins filling each about 2/3 full (I use a cookie scoop). Bake 20- 25 minutes. While still warm, paint the tops with melted butter.