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Savory Cheddar Muffins with Basil and Scallions


3 cups (15 ounces) all-purpose flour
1 TBSP baking powder
1 tsp garlic powder
1 tsp sea salt
1/2 tsp dried basil
1/8 tsp black pepper
3-4 ounces sharp cheddar cheese, grated to yield 1 cup
1/4 cup sliced scallions (green onions)
1 + 1/4 cups whole or 2% milk
3/4 cup sour cream
3 TBSP unsalted butter, melted and cooled
1 large egg
1 ounce Parmesan cheese (1/4-1/3 cup coarsely grated)



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