These are rather like a scone or fluffy tea biscuit, but in muffin form. Add three crisply fried and crumbled strips of bacon if you wish.
- 2 cups all purpose flour (or substitute whole wheat)
- 1 Tablespoon white sugar
- ½ teaspoon salt
- 3 teaspoons baking powder
- 1 cup Old Cheddar, shredded
- 1 to 1 ½ teaspoons dried dill weed
- 1 egg, lightly beaten
- 1 cup milk
- 3 Tablespoons canola or vegetable oil
Preheat the oven to 400F. Grease a standard 12-compartment muffin tin.
In a largish bowl, whisk together the flour, sugar, salt, dill, and baking powder. Stir shredded cheese until it is all coated with flour and well distributed. In a smaller bowl, whisk together the egg, milk, and oil.
Make a well in the centre of the dry ingredients and all at once, pour the wet ingredients into the well.
Using a large spoon, quickly mix the wet ingredients into the dry ingredients, stopping when all of the dry ingredients have been moistened. The batter should be quite lumpy; this is a very thick batter.
Spoon or scoop the batter evenly into the 12 muffin compartments (about 2/3 full). Bake for about 20 to 30 minutes, until nicely browned, and a toothpick inserted into the centre of a muffin comes out clean.
Let rest for 5 minutes before removing from pan and cooling on a rack.