Deep South Eats: Jim and Nicks' Cheese Muffins

Oh my goodness these are good! If you ever get the chance to go to your local Jim and Nicks, you must solely for these muffins. In the restaurant, they are baked a little bit more mini muffin style but for ease and consumption who needs mini when you can have regular.

I did a google search to see if it was even possible to find this recipe and came up with multiple results. I then did a best of three and found two of them to be completely identical. I assumed this would be the best interpretation of this recipe - wrong. After baking I realized I should have made them with the recipe calling for less sugar. While they taste sweet in the restaurant, they were much too sweet on my first attempt. Recipe below includes correction with less sugar.

Ingredients:

• 1 1/2 cups of flour
• 3/4 cup sugar
• 1 1/2 teaspoons of baking powder
• 3/4 cup of milk (2% or higher for best quality)
• 1 egg, well beaten
• 4 Tablespoons of butter, melted
• 1/4 teaspoon vanilla
• 1 cup shredded cheddar cheese

Directions:

• Center a rack in the oven and preheat to 400 degrees.
• Butter or spray a muffin tin very well
• Combine flour, sugar and baking powder in a large bowl.
• In a separate bowl, whisk together milk, egg, butter and vanilla.
• Pour the combined liquid ingredients into the dry ingredients and gently but quickly stir together.
• Stir in cheddar cheese until just combined. Be careful not to over mix.
• Divide evenly into prepared muffin tin (I love to use an ice cream scoop for this).
• Bake 15 to 20 minutes until tops of muffins are golden and springy to touch. 
• Transfer muffin tin to rack and allow to cool for 5 minutes before carefully removing.

These are great for breakfast as well! Recipe found here.