I’ve made a couple recipes for English muffins and this was a good twist with the cheddar. I made these this afternoon while the rain poured down, Cooper napped, and our ditch continued to get dug by our hired hand that was not myself. It was a good day for baking as I proceeded with blueberry coffee cake after the muffins and cinnamon sugar biscuits. Yes it’s a lot of carbs but they hold for good breakfast treats with coffee and we are taking some treats over to my mother-in-law this weekend.

Try them out and see how you feel about them.

Ingredients:

• 2-3 cups flour (don’t use whole wheat, it doesn’t rise properly)
• 1 tbsp sugar
• 2 ¼ tsp active dry yeast
• 1 tsp salt
• ¾ cup warm water
• 2 tbsp vegetable oil
• 1 egg
• 1 tbsp cider vinegar
• ½ cup cheddar cheese

In a stand mixer combine 2 cups flour, sugar, yeast and salt.

Add water and oil; beat well for 2 minutes. Add egg and vinegar and beat another 2 minutes.

Add cheese and mix remaining flour just enough to for a stiff dough. (you may not use the remaining cup of flour)

On a floured surface roll dough into a 1/2 inch thick circle and use a biscuit cutter to cut your circles. Or use the top of a cup if you don’t have a biscuit cutter.

Place muffins on a greased cookie sheet and cover with a tea towel. Let rise until doubled in size.

Bake at 350 for 10 minutes. Flip muffins and bake another 10-15 minutes until fully cooked.

Cool on a wire rack.