Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons of salt
- 1/4 teaspoon cayenne pepper
- Four tablespoons cold unflavored butter, cut into cubes of small size
- 1 cup finely chopped scallion greens
- 3 ounces extra-sharp white cheddar cheese Shred (1 1 cup)
- 1 cup and two teaspoons of cold milk
Directions
- Preheat the oven to 375 degrees. Lightly grease two mini muffin tins in. Mix the flour, baking powder, salt, and cayenne in a large bowl. Utilizing two knives, a pastry blender, or your fingers, mix the butter until it resembles a coarse meal, with a few tiny pieces of butter visible. Include the scallion greens and the milk and cheese, and mix with a wooden spoon until the dough is incorporated.
- The dough should be sucked into mini muffin tins. Bake for around 25 minutes until the muffins are lightly brown on the top. Transfer the muffin pans to a wire rack and allow them to cool. Serve warm
