Cheese and Scallion Muffins

Now normally when I bake, it is something sweet, but these savory muffins are a delicious side to any dinner.  We are eating them tonight with Brandon's shrimp and grits.  They are cheesy, buttery and delicious.  This recipe makes 6 muffins.  You can double this recipe if you are cooking for more.  A lot of times when baking, half-ing or doubling may not work, but it is fine with this recipe, but there is one important note:  **Do not double the egg, one egg is enough whether you are making 6 muffins, or 12 muffins**

Ingredients:
1 1/2 cups all purpose flour
1/2 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/2 cup shredded sharp cheddar (a little more or less to your liking, sometimes I add a little extra).
2 tablespoons grated parmesan cheese
1 scallion, thinly chopped
1 cup whole milk
1/2 cup sour cream
2 tablespoons melted butter, cooled
1 egg

1)  Adjust your oven rack to the middle position.  Preheat it to 350 and grease a muffin tin.

2)  Whisk together your dry ingredients: the flour, baking powder, salt, cayenne, and pepper.  When that is well combined stir in your chopped scallions, cheddar, and parmesan.  

3)  In a separate bowl, whisk together your wet ingredients:  the milk, sour cream, melted butter, and egg. Mix until smooth.

4) Pour your wet ingredients into the bowl with your dry ingredients and fold together until just combined.  The batter will be very thick, it's okay, that is how it is supposed to be.  

5)  Grease a 1/3 cup measuring cup and use it to portion out our batter into 6 muffin cups.  Bake for about 25 mins., until golden brown.  Check the center with a toothpick.  If just a few crumbs come out on the toothpick, then it is done.

6)  Let the muffins cool in the pan for about 10 minutes.  

Enjoy!