Country Crock Recipes

Cheddar Cheese Muffins

3 cups all-purpose flour

1 Tbsp. baking powder

3/4 tsp. dried oregano leaves, crushed (optional)

1/2 tsp. salt

1/2 cup Shedd's Spread Country Crock® Spread, softened

2 Tbsp. sugar

2 eggs

1 cup milk

1-1/2 cups shredded extra-sharp cheddar cheese (about 6 oz.)

Preheat oven to 400°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.

In medium bowl, combine flour, baking powder, oregano and salt; set aside.

In large bowl, with electric mixer, beat Shedd's Spread Country Crock Spread and sugar on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, scraping sides occasionally. Alternately beat in flour mixture and milk until blended. Stir in cheese. Evenly spoon batter into prepared pan.

Bake 18 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.