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Cheddar Cheese Muffins

2 cups milk
2 tablespoons active dry yeast
12 tablespoons unsalted butter or 1+1/2-sticks cut up
6 ounces crumbled cheddar cheese
6 cups all-purpose flour

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.

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