Cheddar Cheese and Garlic Muffins

The start of a new year, this is the perfect moment for the return of good, hot, homemade breads and soups.  This is the moment to learn new ways of dealing gently with our world.  When you make quick bread at home, not only do you bring pleasure and sustenance to yourself and others, but you also avoid contributing to the expense of resources that are invested in the processing, packaging, and transportation of commercially prepared foods.  And you can be sure of what is in that lovely, fragrant loaf, because you yourself put it there.  A panful of golden muffins from your own kitchen need not contain stabilizers, flavor enhancers, or preservatives.  It only contains the fine ingredients you chose, and your skill, concern, and affection.

Cheddar Cheese and Garlic Muffins

Ingredients:

• 2 cups sifted all purpose flour
• 3 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 2 Tb. sugar
• 1 large egg
• 1 cup buttermilk
• 3 Tb. light oil
• 1 cup sharp Cheddar Cheese, coarsely grated
• 1 garlic clove, peeled and finely chopped
• 1 tsp. chopped fresh parsley or chives

Preheat oven to 425 degrees F.  Brush twelve muffin cups with melted butter or coat with vegetable spray.

In a mixing bowl combine flour, baking powder, baking soda, salt and sugar, blending well.  In a separate bowl beat the egg, buttermilk and oil together.  Add the liquid ingredients to the dry ingredients with light, quick strokes until just combined.  Fold in the cheese, garlic and parsley or chives.  Fill muffin cups three-fourths full.  Bake muffins 20 to 25 mins.  Serve hot.

These muffins are perfect with a hot bowl of chili.

The Inimitable Garlic

Garlic, is a member of the onion family, is so ancient that its origins are uncertain. It was known to the Chinese in 2000 B.C. and has been used both as medicine and food by them ever since.  Garlic is the soul of many aromatic dishes.

~Adapted from Quick Bread, Soups & Stews