I ended up with 2 pans of these, so I froze a pan before baking it. When I was ready, I popped the frozen pan into the oven, turned it on to 350, and baked until golden! It took a bit longer, but the turned out perfectly!
Wheat Cheese Muffins
adapted from The Williams Sonoma Baking Book
4.5 oz all purpose flour
4.5 oz wheat flour
1 1/4 cups (5oz) shredded cheddar cheese (I used cheddar and mozzarella, because that’s what I had)
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 large egg
3 tbsp olive oil
1 cup (8 oz) milk
Preheat the oven to 375. Grease 2 standard muffin pans.
In a bowl, stir together flour, cheese, sugar, baking powder, and salt. In another bowl, whisk together the egg, olive oil, and milk until blended. Make a well in the center of the flour mixture, add the milk mixture, and stir just until moistened. The batter will be lumpy.
Spoon the batter into each muffin fup. Bake the mufins until golden and springy to the touch, 20-25 minutes.