SAVOURY CHEESE MUFFINS
Recipe video above. They taste like cheesy garlic bread - in muffin form! If you want lovely high domes as pictured, this makes 11 muffins. It's irritating, I know, but such is life. See notes for Add In options!
Provided by Nagi | RecipeTin Eats
Categories Appetizer Breakfast Sides
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 180C/350F (standard) or 160C/320F (fan).
- Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
- Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
- Whisk Dry ingredients in a bowl.
- Whisk Wet ingredients in a separate bowl.
- Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
- Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
- Bake for 22 - 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
- Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
CHEESY GARLIC, HERB, PAPRIKA & TOMATO MUFFINS
This muffin recipe is very simple, and produces a heap of tasty muffins that can be served either hot or cold. I prefer them hot, 5-10mins after they are pulled from the oven. They are perfect as a snack, lunch, brunch, afternoon tea, etc., and also particularly good for picnics (e.g. used as a substitute for bread, served alongside salads and cold meats). This recipe has by and large been taken from Alison Holst's cookbook "Meals Without Meat," however I have tweaked it here and there to improve the flavour :) Enjoy!
Provided by wildschwein
Categories Quick Breads
Time 22m
Yield 12 muffins, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 210°C.
- Put the grated cheese, flour, salt, sugar, cayenne pepper, paprika, smoked paprika, garlic granules, and herbs into a large bowl.
- Mix lightly with your fingertips to combine. Make a well in the center.
- In another container, beat the egg and milk until evenly combined.
- Pour all the liquid onto the dry ingredients.
- Fold the two mixtures together, drawing in all the flour from the sides of the bowl until all ingredients are incorporated. Try not to overmix.
- Grease your deep muffin pan well.
- Spoon mixture off a tablespoon, helping it off with another spoon, into the pan. Fill each hole with as much as is needed to use up all of the batter.
- Place a slice of tomato on top of each muffin. Lightly brush each slice with a little melted butter or oil.
- Sprinkle with additional salt, cheese or paprika if desired.
- Bake at 210C for about 12 minutes, or until tomato slices are cooked (they'll look a bit shrivelled), muffins spring back when pressed, and muffins look golden brown.
- Remove from oven and set aside to cool for 5-10 minutes before removing from pan.
- To easily remove from pan, slide a butterknife around the sides of each muffin, and then lift. Tip: If muffins are stuck, put a plate or rack on top of muffin tray and flip tray over. Smooth a wet teatowel or sponge over the base of each muffin cavity for 1 or so minutes, then give the tray a light shake. Keep spongeing and lightly shaking until all muffins have come out. This method should release your muffins from their tray without breaking.
- Serve!
Nutrition Facts : Calories 308.7, Fat 13.9, SaturatedFat 8.3, Cholesterol 70.1, Sodium 1002, Carbohydrate 32.5, Fiber 1.5, Sugar 3.5, Protein 13.4
CARROT CHEESECAKE MUFFINS
With a rich cream cheese filling and flecks of carrots, raisins and nuts, these moist muffins will certainly bring compliments to the cook.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, beat the cream cheese, sugar and zest until blended; set aside. In another small bowl, cream butter and brown sugar until light and fluffy. Add the eggs, milk and orange juice; mix well. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened. Stir in the carrots, raisins and walnuts. , Fill greased muffin cups with 2 tablespoons batter. Top each with 2 teaspoons filling; top with remaining batter. Bake at 350° for 23-25 minutes or until a toothpick inserted near the comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool. Store in the refrigerator.
Nutrition Facts : Calories 259 calories, Fat 13g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
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