2 cups self-rising flour
3/4 cup shredded Parmesan cheese
2 tablespoons sugar
1 cup milk
1/4 cup vegetable oil
2 large eggs
Directions:
Combine first 3 ingredients in a large bowl; make a well in center of mixture.
Whisk together milk, oil, and eggs until well blended. Add to flour mixture, and stir just until dry ingredients are moistened.
Spoon mixture into lightly greased muffin pans, filling two-thirds full.
Bake at 400° for 15 to 18 minutes or until golden brown.
Variations: Breakfast Muffins: Add 1 cup cooked and crumbled ground pork sausage to flour mixture. Proceed with recipe as directed. Blueberry Muffins: Omit Parmesan cheese. Increase sugar to 1/2 cup; proceed with recipe as directed, folding 1 cup fresh or frozen blueberries into prepared batter. Cranberry-Orange Muffins: Omit Parmesan cheese, and add 3/4 cup sweetened dried cranberries and 1 tablespoon grated orange rind to flour mixture. Increase sugar to 1/2 cup, and proceed as directed.
Stacy's Notes - YUM! Made these December 2004 and I thought they were delicious! I cut the recipe in half, and baked 6 in a small pan in my toaster oven. I used about 1/3 cup real grated Parmesan cheese (tub from deli) or a little more and I think that made them better. They smelled SO good cooking and were delicious right out of the oven. A definite keeper. :)
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