Cheese And Vegetable Muffins Food

SAVOURY CHEESE MUFFINS

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!

CHEDDAR CHEESE MUFFINS

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.

CHEESE, VEGETABLE AND EGG MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Spray a non-stick muffin pan liberally with cooking spray.
• In a large bowl, add carrots, bell pepper, and onions. Stir to combine.
• Loosely pile about 3 tablespoons of the veg mixture into each muffin cavity. (About 2/3 full).
• Beat the eggs in a mixing bowl. Add salt and pepper to taste. Whisk to combine.
• Pour about 3 tablespoons of egg into each cavity, equally distributing among all 12.
• Top each cup with 1 tablespoon of the shredded cheese.
• Bake for about 20 minutes, or until muffins are set.
• Allow muffins to cool in the pan for about 10 minutes.
• Run a knife around the edge of each muffin, and remove.
• Enjoy!

SAVOURY VEGETABLE MUFFINS

Steps:

• Preheat oven to 350 F. Grease and muffin moulds.
• In a large bowl, sift together the flour, salt, baking powder, sugar, and cayenne pepper and set aside.
• Slice the white parts of the scallions and mix with red onion, mushrooms and bell pepper. Sprinkle with vinegar. Season and set aside to marinate.
• Whisk the soft cream cheese into the sour cream, greek yogurt, then whisk in the melted butter, eggs, and herbs. Pour into the dry ingredients with the parmesan and grated vegetables and any juices from the bowl. Stir to mix.
• Fill the prepared muffin tins 3/4 full with batter. Sprinkle with cracked black pepper and scallion greens then bake for 25-30 minutes. Leave to cool slightly then transfer to a wire rack.

CHEESE, VEGETABLE & EGG MUFFINS

Steps:

• Preheat oven to 375°F Spray a Non-Stick 12-Cup Regular Muffin Pan *extremely well* with cooking spray. Spray the base of the cavities and sides, then run your finger over the sides so that every inch is liberally coated with spray or you will be chiseling off stuck food; set pan aside.
• In a large bowl add carrots, peppers, peas, corn (or mix and match with your favorite vegetables; read blog post for suggestions) and toss to combine.
• Loosely pile about 3 tablespoons of vegetable mixture to each muffin cavity, or enough so that each is filled to about 2/3 to 3/4 full; equally distribute filling mixture among cavities until gone; set pan aside.
• In a 2-cup glass measuring cup (the measuring cup makes for easy pouring), crack the eggs and lightly beat with a whisk.
• Add the salt and pepper, to taste, and whisk to combine.
• Pour about 2-3 tablespoons of egg into each cavity, equally distributing among the cavities. They will be about 3/4 full after being topped off with egg.
• Top each cup with a generous pinch of cheese, about 1 tablespoon each.
• Bake for about 18 to 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven, but sink upon cooling. Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing.
• You will likely need to rim each cavity with a small knife to help dislodge muffins. I find it easiest to rim with a knife and then 'pop' the muffin out using a small spoon. Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the micro or serve cold.