Wednesday, January 23, 2008

Taco Soup and Cheese Muffins feels so good to eat this soup without having to measure it or feel guilty for a couple of tortilla chips crumbled on top or a dollop of light sour cream on top. I forgot how good this soup was. I used Yves Ground Round (shhhh!) so the meal was totally vegetarian.

Here is a close up of the muffins which were much better than yesterday's:

Cheese Muffins

1/4 cup oil
1 medium egg
1 cup milk
2 Tbsp. sugar
1 teaspoon salt
1 teaspoon garlic salt
1 cup cheddar, grated
1/3 cup parmesan, grated
1 tablespoon baking powder (3 teaspoons)
2 cups flour

In a large bowl combine the oil, egg, milk, sugar, salt and garlic salt. Mix it very well with a fork or wire whisk. Add in the cheeses. Measure in the baking powder and flour. Mix again until the dry ingredients are just moistened. Do not over mix. The whole thing should take about 20 to 30 strokes. Spoon the batter into a dozen well oiled muffin cups. Bake at 400° for about 20 minutes. Remove from the oven and cool slightly before removing from the pan.

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