cheese Muffins

Preheat oven to 400 degrees F. Grease a 12 cup muffin tin. In a medium bowl, combine the all purpose flour, baking powder, salt, dry mustard, cheddar cheese, and sugar. In a small bowl, mix together the vegetable oil, egg, milk, and water. Add liquid ingredients to the bowl of dry ingredients. Quickly mix the ingredients altogether, making sure not to over mix.Fill each muffin cup 2/3 full with the batter. Sprinkle paprika on tops. Bake at 400 degrees F for 25 minutes or until done. Let the muffins cool in the muffin tin for about 10 minutes. Lift muffins out with a spoon and serve with butter. Muffin Baking Tips: These muffins can be frozen. Store muffins in airtight bags to prevent freezer burn. emove muffins from freezer as needed and let thaw before eating or warm them in the oven or microwave. Make s baking powder substitute by combining 1 teaspoon baking soda and 2 teaspoons cream of tartar. This will replace the 1 tablespoon of baking powder called for in this recipe. Buy baking powder in small quantities if you do not bake a lot. Baking powder looses its potency over time. Use a spoon to get muffins out of the tin cups. If the muffins stick to the tin, run a butter knife along the sides of the muffins. Egg substitute can be used in place of the egg. You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk. There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe. Milk can be replaced with soy milk. Never mix muffin batter until smooth. You want to mix the muffin batter until the flour is wet, but there are still lumps in the batter. Store flour properly to keep it from spoiling. Store shredded cheese in the freezer to prevent it from molding.