2/3 cup fresh grated parmesan cheese
3 cups unbleached, all purpose flour
1 Tbsp baking powder
1 tsp salt
1 cup extra sharp cheddar cheese, grated
1 cup whole milk
1/4 cup Newman's Own® Creamy Italian Dressing
1 large egg, beaten slightly
1/2 cup sour cream
Preheat oven to 350 degrees. Spray cups of muffin tin or line with papers.
In a large bowl, combine flour baking powder and salt. Toss in grated parmesan cheese until coated with flour and cheese well distributed through flour mixture. In a separate bowl, whisk milk, salad dressing, egg and sour cream until well blended. Gently fold the wet ingredients from the second bowl into the dry ingredients in the first bowl until combined but lumpy.
Fill muffin tin cups with 1/4 cup mixture. Sprinkle each muffin with 1 tablespoon of shredded, cheddar cheese.
Bake on middle level rack until lightly browned or until toothpick comes out clean about 25 minutes. Cool.
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