For the next few weeks, Wednesday’s recipe posts will feature foods our family enjoyed during our Christmas celebration over New Year’s. Today’s recipe comes from my niece, Leslie. She’s halfway through her first year of teaching English at a large Iowa high school, and it’s been a great adventure for her!

Leslie is also a talented baker. She made scones for breakfast on the day of our family Christmas celebration and two kinds of muffins for dinner. She’s sharing all three recipes over the next few weeks. Today’s contribution is for cheddar cheese muffins which were delicious. She found the recipe in a muffin cookbook, but I can’t remember it’s name. Leslie, if you read this post, will you leave the name of the cookbook in the comment box so credit is given where it is due?

Leslie’s Cheddar Cheese Muffins

1 3/4 cups flour
1 1/4 cup sharp Cheddar cheese, shredded
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon chili powder
1 egg
3 tablespoons olive oil
1 cup milk
1 tablespoon sesame seeds

Preheat oven to 375 degrees. Grease a 12 cup muffin pan.

In largge bowl, stir together cheese and dry ingredients. In another bowl, whisk together egg, olive oil, and milk until blended. Make a well in the dry ingredients, add milk mixture, and mix until just evenly moistened.

Spoon batter into muffin cups. Sprinkle each muffin with sesame seeds. Bake until golden, dry, and spongy to the touch, 20 – 25 minutes. Best served warm with butter.