This recipe makes 7 muffins. The best way to fit them in the Sun Oven is to use silicone baking molds set in a baking pan. You could even squeeze one more in if you find yourself with excess batter.
Cheddar Cheese Muffins
(adapted for the Sun Oven from Williams-Sonoma Muffins)
1 3/4 cups all-purpose flour
5 ounces shredded Cheddar cheese
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon chili powder
1 large egg, at room temperature
3 tablespoons olive oil
1 cup milk
Set Sun Oven out to preheat. Arrange 7 silicone muffin sized baking molds in a baking pan and set aside.
In a large bowl, stir together the flour, cheese, sugar, baking powder, salt, and chili powder. In a medium bowl, whisk together the egg, olive oil, and milk. Make a well in the center of the dry ingredients, pour the milk mixture into the well and mix until just moistened. Do not over mix, it should be slightly lumpy. Spoon the batter into the muffin molds. Bake in the Sun Oven until golden and a toothpick inserted into the center of a muffin comes out clean, 30 to 4o minutes. Set the pan on a wire rack to cool. Serve the muffins warm or at room temperature with butter.