Instructions: Scald the milk and cool it to lukewarm. Dissolve the yeast in 1 cup of it. Then add the second cup of milk. Set the milk-yeast mixture aside. Put the cheese, butter, flour in the bowl of an electric mixer and mix on low speed until crumbly and pea-sized. Add the milk-yeast mixture and mix for 1 to 2 minutes until the batter is evenly moist. Pour the batter into buttered muffin tins and let rise in a warm place until doubled in bulk. Bake in a preheated 375F oven for 12 to 15 minutes, or until done.

THESE tangy muffins created by Eli Zabar have an unusual texture. Dont be alarmed if the dough seems soft; it will work out in the end.

Serving Ideas : fareshare, recipecafe,dailybread

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