Ems Cheese Buttermilk Muffins Food
BASIC BUTTERMILK MUFFINS
This is a great basic muffin batter that can be adapted to almost anything.
Provided by DCKatie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
- Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
- Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g
BUTTERMILK OATMEAL MUFFINS
Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day.
Provided by LaurasFaves
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
- Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 146.8 calories, Carbohydrate 22.7 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 247.7 mg, Sugar 10 g
EM'S CHEESE & BUTTERMILK MUFFINS
These muffins go well with soup Please note that the self raising flour in the UK doesn't have salt already in it. If yours does please adjust the salt in this recipie accordingly. Thanks to Breezytoo for pointing this out as I was not aware that salt is in US self raising flour - hope that helps:-)
Provided by Pearlesyarn
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Mix the dry ingredients together in a mixing bowl.
- Mix the wet ingredients together in a jug.
- Mix the wet ingredients into the dry ingredients.
- Spoon into 12 greased muffin cups.
- Bake in moderatly hot oven 20 to 25 minutes.
Nutrition Facts : Calories 173.7, Fat 8.7, SaturatedFat 3, Cholesterol 29, Sodium 546.6, Carbohydrate 17.7, Fiber 0.6, Sugar 1.8, Protein 5.8
CHEDDAR MUFFINS
A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! -Maria Morelli, Kelowna, British Columbia
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 230 calories, Fat 12g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
HAM AND CHEESE BUTTERMILK MUFFINS
Original recipe from the 9/17/08 News Sentinel; posted here for safekeeping with my "healthy" adjustments. Update: Just made these and my are they good! They puff up to become quite large, and they make for a hearty, filling breakfast with some fresh fruit or sliced tomatoes. I imagine you could use other cheeses, veggies, or meats (sausage, bacon?) to make your perfect muffin, too!
Provided by smellyvegetarian
Categories < 60 Mins
Time 35m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 and spray a 12 cup muffin pan.
- Whisk together dry ingredients and spices.
- Make a well and whisk together eggs, buttermilk, oil, and butter. Stir in scallions, ham, cheese, and bell pepper.
- Mix the dry ingredients with the wet gently until just moistened.
- Scoop the batter into the pan (cups will be very full).
- Bake 20-25 minutes and allow to cool 15 minutes before transferring to a cooling rack.
- Will keep in the fridge for 3 days or frozen for one month.
Nutrition Facts : Calories 152.3, Fat 3.1, SaturatedFat 0.8, Cholesterol 10.2, Sodium 386.8, Carbohydrate 24.5, Fiber 2.4, Sugar 0.8, Protein 7.3
BUTTERMILK HAM AND CHEESE MUFFINS
While living in Oregon, I frequented a local restaurant that served these muffins. They wouldn't share the recipe, so I came up with my own creation.
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder, mustard and cumin. In another bowl, whisk eggs and buttermilk. Stir into dry ingredients just until moistened. Fold in ham and 1-1/4 cups cheese. , Fill greased muffin cups two-thirds full. Sprinkle with remaining cheese. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 129 calories, Fat 6g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 352mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
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