Cornmeal Cheddar Muffins

Ingredients: 

1 c all purpose flour

1/2 c corn meal

1 heaping tsp baking powder

1/2 tsp salt pinch

cayenne pepper

1 c milk

1 egg

1/4 cup melted butter or margarine

1 1/2 cup grated sharp cheddar cheese

Cooking Equipment: 

loaf or cake pan at home or outback type oven at camp

Cooking Time: 
20 min
Serves: 
6
Instructions: 

Stir together dry ingrediets Beat egg with mik and butter and stir into dry ingredients. Stir in 1 cp of cheese. Pour into loaf pan and sprinkle with remaining cheese. Bake at 375 F for 15 - 20 min. Knife should come out clean

Comments: 

Can bake at home in loaf pan. Thoroughly cool and then wrap tightly in seran. Place into 2L clean and dry milk carton, and seal carton with tape. Will keep for 3 days - longer if frozen. For variation, add 1/2 cup of cooked, crubled bacon to the batter. Really nice to have sliced and buttered with pieces of summer sausage. Submitted By: cheryl

Vegetarian Recipe: 
Yes
Dehydrated Meal: 
No
Preparation Difficulty: 
simple