CHEDDAR CHEESE MUFFINS
Nice bread-like cheese muffins. Not overly cheesy, but feel free to add more. One of my favorites!
Provided by Whitney Carson
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
- Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 52.3 g, Cholesterol 114.4 mg, Fat 19.7 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 11.8 g, Sodium 943 mg, Sugar 19.9 g
CHEDDAR CHEESE MUFFINS
This recipe came from a lady who worked in the Bell Canada cafeteria for many years. They were a favourite coffee break snack for most employees.
Provided by CountryLady
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine milk, melted butter, egg& cayenne.
- In a second bowl, sift together flour, baking powder, sugar& salt.
- Stir in cheese.
- Add flour mixture to milk mixture and stir batter until it is just combined.
- The batter should be lumpy.
- Spoon the batter into muffin tins (buttered or lined) filling each about 2/3 full.
- Bake 20- 25 minutes.
Nutrition Facts : Calories 143.9, Fat 6.5, SaturatedFat 3.9, Cholesterol 33.4, Sodium 248.2, Carbohydrate 16.3, Fiber 0.5, Sugar 1.1, Protein 4.9
ROSEMARY CHEDDAR MUFFINS
My 96-year-old stepmother gave me this recipe many years ago. We have enjoyed these luscious biscuitlike muffins ever since. You might not even need butter! -Bonnie Stallings, Martinsburg, West Virginia
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, cheese and rosemary. In another bowl, combine milk and mayonnaise; stir into dry ingredients just until moistened. Spoon into 12 greased muffin cups., Bake until lightly browned and toothpick inserted in muffin comes out clean, 8-10 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 121 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 300mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
SAVORY ROSEMARY CHEDDAR MUFFINS
Steps:
- Preheat: Set oven to 350 degrees F, grease muffin tin.
- Prep potatoes: Place sweet potato in a microwave safe bowl, microwave on high for 10 minutes or until soft. Add 1 tablespoon olive oil to the bowl of potatoes and mash.
- Sauté: Heat medium skillet over medium-low heat, add remaining olive oil. Add onions to skillet and sauté 10 minutes or until onions are translucent. Add garlic and spinach, sauté until spinach is wilted, 1-2 minutes.
- Mix dry ingredients: In a large bowl, combine flour, flax, rosemary, sage, salt, baking powder, baking soda and pepper.
- Mix wet ingredients: In a medium bowl, add egg and beat slightly, then add water, soy sauce, cheese, sweet potato and onion, garlic, spinach mixture.
- Mix all ingredients: Slowly add the egg-vegetable mixture to the flour mixture, stirring as you add, until thoroughly combined (don't over mix!)
- Bake: Spoon batter into muffin tins filling until full, but not overflowing. Sprinkle a little cheese on the top of each muffin. Bake muffins for 25-30 minutes, or until muffins are brown and an inserted toothpick comes out clean. Enjoy!
Nutrition Facts : Carbohydrate 15 g, Protein 4.6 g, Fat 5 g, SaturatedFat 1.5 g, Cholesterol 18.5 mg, Sodium 377 mg, Fiber 2.6 g, Sugar 1 g, ServingSize 1 serving
BACON-CHEDDAR MUFFINS
Provided by Zoe Nathan
Number Of Ingredients 17
Steps:
- Preheat oven to 400° with rack near top. Line two 12-cup muffin pans with 15 liners, spacing them evenly between the 2 pans.
- In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, and salt for 1-2 minutes, until fluffy. Incorporate eggs slowly, 1 at a time, beating well after each addition. Add all-purpose flour, cornmeal, rye flour, and baking powder and mix until incorporated. Add canola oil, maple syrup, and buttermilk. Scrape mixer bowl well, making sure everything is incorporated. Add diced cheddar, 4 tbsp Parmesan, bacon, and chives. Mix just until dispersed, folding by hand to be sure.
- Fill muffin cups to the very top.
- Toss grated cheddar with remaining 2 tbsp Parmesan in a small bowl; sprinkle evenly over muffins. Bake for about 15 minutes, until nicely browned. Garnish with chopped rosemary.
EASY CHEDDAR CHEESE MUFFINS
Steps:
- Preheat the oven to 400 F.
- Grease a 12-cup muffin tin.
- In a medium bowl, combine the all-purpose flour, baking powder, salt, dry mustard, cheddar cheese, and sugar.
- In a small bowl, mix the vegetable oil, egg, milk, and water.
- Add the mixed liquid ingredients to the bowl of dry ingredients. Quickly mix the ingredients altogether, making sure not to overmix.
- Fill each muffin cup two-thirds full with the batter. Sprinkle paprika on the tops of each muffin cup. Bake at 400 F for 25 minutes or until done.
- Let the muffins cool in the muffin tin for about 10 minutes.
- Lift the muffins out with a spoon and serve them with butter.
Nutrition Facts : Calories 138 kcal, Carbohydrate 13 g, Cholesterol 23 mg, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, Sodium 222 mg, Sugar 1 g, Fat 8 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g
ROSEMARY CHEDDAR MUFFINS
These Savory Rosemary Cheddar muffins are warm and flavorful! They're packed with nutritious yumminess and won't disappoint! (Partnership with Panasonic)
Provided by The Crooked Carrot
Categories Vegetarian Pescatarian Baking Pack for Lunch Shellfish-Free Thanksgiving Christmas Fall Holidays Microwave Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Oven Microwave
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Set oven to 350 degrees F (180 degrees C), grease muffin tin.
- Place the Sweet Potato (1) in a microwave-safe bowl, cook it in the Panasonic Microwave Oven on high for 10 minutes, or until soft.
- Add Olive Oil (1 tablespoon) to the bowl of potatoes and mash.
- Heat medium skillet over medium-low heat, add remaining Olive Oil (1 tablespoon) Add Onion (1) to skillet and sauté 10 minutes or until onions are translucent.
- Add Garlic (3 clove) and Spinach Leaves (1/2 bunch), sauté until spinach is wilted, 1 to 2 minutes.
- In a large bowl, combine Whole Wheat Flour (1 1/2 cup), Ground Flaxseed (1 tablespoon), Fresh Rosemary (1 tablespoon), Sage Leaves (1 tablespoon), Salt (1 teaspoon), Baking Powder (1 teaspoon), Baking Soda (1/2 teaspoon), and Ground Black Pepper (to taste).
- In a medium bowl, add Egg (1) and beat slightly, then add Water (1/2 cup), Soy Sauce (1 tablespoon), Cheddar Cheese (1/2 cup), sweet potato, onion, and garlic and spinach mixture.
- Slowly add the egg-vegetable mixture to the flour mixture, stirring as you add, until thoroughly combined (don't overmix!)
- Spoon batter into muffin tins filling until full, but not overflowing. Sprinkle a little cheese on the top of each muffin.
- Bake muffins for 25-30 minutes, or until muffins are brown and an inserted toothpick comes out clean. Enjoy! Cooking results may vary depending on microwave oven used.
Nutrition Facts : Calories 89 calories, Protein 3.5 g, Fat 3.8 g, Carbohydrate 11.5 g, Fiber 2.0 g, Sugar 1.1 g, Sodium 310.2 mg, SaturatedFat 1.1 g, TransFat 0.0 g, Cholesterol 15.1 mg, UnsaturatedFat 2.2 g
ROSEMARY CHEDDAR IRISH SODA BREAD
This tasty Irish Soda Bread recipe uses sharp cheddar cheese and fresh rosemary. This is perfect as a side to your corned beef dinner or for making corned beef sandwiches.
Provided by foodnessgracious
Categories Side Dish
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees F. Liine a baking pan with parchment paper.
- In a large bowl or stand mixer, mix together the flour, baking soda, cream of tartar, salt, pepper, rosemary, cheese and butter.
- Add the egg to the buttermilk and beat until mixed.
- Add the buttermilk mixture to the flour and lightly mix through until it becomes sticky and a ball forms.
- Dump the dough out onto a flour dusted work surface and roughly knead the dough into an ball shape. It may be on the wet side so have some extra flour on hand for dusting.
- Place the dough onto your prepared baking tray. Take a sharp serrated knife and cut a small X on top of the soda bread.
- Season the top with some more salt and pepper and bake in the oven for 45-50 minutes and the top is golden brown.
- Let cool for 20 minutes before slicing and serving with butter.
Nutrition Facts : Calories 290 kcal, ServingSize 1 serving
CRACKED PEPPER CHEDDAR MUFFINS
These warm, golden muffins make a great accompaniment to soup, stew or any other cold-weather entree. My family loves the cheese and pepper flavor. -Susan Kelm, Mineral Point, Wisconsin
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese., Fill muffins cups coated with cooking spray two-thirds full. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
ROSEMARY CHEDDAR MUFFINS RECIPE
Provided by LJackson
Number Of Ingredients 5
Steps:
- 1. In a large bowl, combine the flour, cheese and rosemary. In another bowl, combine milk and mayonnaise; stir into dry ingredients just until moistened. Spoon into 12 greased muffin cups. 2. Bake at 400 degrees for 8-10 minutes or until lightly browned and toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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- 1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.
- 2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and fresh rosemary. Set aside.
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