I wish I had never seen this recipe!

Have you ever been to a restaurant, or at a friends' house, or even at a potluck, and ate something that was so yummy that you wanted to have the recipe? I've been there many times, but most of the time I decide I don't want the recipe because I don't NEED the recipe. You know? Well, I crossed the line this time, and not only found a recipe online, but I actually made it! Ahhh! Someone help me! The recipe is for Jim n' Nick's cheese biscuits or muffins, whatever you want to call them. We've only been there twice, but we all loved the bread(except Chloe. i'm not sure what's wrong with her!) So, I found a couple of recipes online, and one site had pictures. The muffins looked exactly like the real thing, so I went with that one. (actually I kind of used both recipes) There were so yummy!! I don't think they tasted exactly like the ones at the restaurant, but they were pretty close. They tasted a little sweeter than I remembered, but once you put butter on there, they were good.
So, since I'm regretting ever making these, I've decided to share it with you. I'm just nice like that!

Cheese muffins

4 tablespoons butter, melted
1.5 cups all purpose flour
1.5 teaspoons baking powder (*see adjustments below)
3/4 cup sugar
3/4 cup milk
1 egg
1/4 teaspoon vanilla
1 cup shredded cheddar

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan.

Combine flour, sugar, and baking powder in a large bowl and set aside. Whisk egg, milk, *butter, and vanilla together in a medium-sized bowl and set aside. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.

Incorporate shredded cheese into batter. Do not over mix.

Divide batter evenly among greased muffin tins. Bake for 15 to 20 minutes. When fully baked, the tops of the biscuits will be golden and springy to the touch and a thin knife inserted into the center of the biscuits will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each biscuit from its mold.

Makes 10 to 12 biscuits.

*I copied the directions from the website that had pictures, and I included a link, in case you wanted to see for yourself. There are a few adjustments that I had to make. First, I found another recipe, and the amount of baking soda and sugar were different. I decided to go with 3/4 cup of sugar, like this recipe suggested. (the other one said 1 cup) Also, the other one called for 2.5 teaspoons of baking powder, so I split the difference, and did 2.

Also, the first time I tried to mix all the liquid ingredients, the butter curdled(isn't that what you call it?) the eggs. I tried to mix it slowly, but it didn't help. So, the next time, I waited to mix the butter until everything but the cheese was mixed together. That seemed to work. If you have a better way, let me know!

Give them a try, and enjoy!! (hehehe!)