White Cheddar Muffins

• 1-1/2 cup All-purpose Flour
• 1-3/4 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 Tablespoon Sugar
• 2 whole Large Eggs
• 3/4 cups Milk
• 1/4 cups Canola Oil
• 1 Tablespoon Minced Fresh Rosemary
• 8 ounces, weight Sharp White Cheddar, Shredded

1. Preheat oven to 400u0b0F; butter and flour a muffin tray (or line it with paper liners).
2. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Whisk together the eggs, milk, and oil in a large bowl. Gradually stir the dry ingredients into the wet, being careful not to over-mix, then fold in the rosemary and cheddar.
3. Fill each muffin well about 2/3 to 3/4 full of batter; bake until light golden on the sides and top, and a toothpick inserted inside comes out clean, about 14 to 16 minutes. Cool the muffins in the tray for 10 minutes, then remove from the tray and transfer to a wire rack to finish cooling.

allpurpose, baking powder, ubc, salt, sugar, eggs, milk, ubc, rosemary, white cheddar

Taken from tastykitchen.com/recipes/breads/white-cheddar-muffins/ (may not work)