Grilled Cheese Muffins Food

THE PERFECT GRILLED CHEESE

Steps:

• Spread 1 tbsp of butter on one side of each slice of bread.
• With butter side down, add cheese and then fold the sandwich closed, leaving the cheese on the inside and butter on the outside.
• In a skillet over medium heat, melt ½ tbsp of butter. Reduce heat to medium-low and add the sandwich. Cook for about 2 minutes, however the key is to attend to the sandwich closely to achieve perfection.
• Flip the sandwich to toast the reverse side once the cheese begins to melt and the down facing side begins to brown.

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.

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 ENGLISH MUFFINS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. Add water and oil; beat on medium speed for 2 minutes. Add egg and vinegar; beat on high for 2 minutes. Stir in cheese and enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until dough is smooth and no longer sticky, about 2 minutes., Roll dough to about 1/2-in. thickness. Cut with a 3-in. round cutter. Roll scraps if desired. Coat baking sheets with cooking spray and sprinkle with 2 tablespoons cornmeal. Place muffins on pans; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 1 hour., Heat an ungreased griddle or electric skillet to 325°. Cook muffins for 20-25 minutes or until golden brown, turning every 5 minutes. Remove to wire racks to cool. Split with a fork and toast if desired.

ENGLISH MUFFIN GRILLED CHEESE SAMMIES

Steps:

• Heat a griddle over medium-low heat.
• Spread the butter on the outsides of the split muffins. Divide the cheese among the 4 muffin bottoms. Cover with the muffin tops, buttered sides out.
• Griddle the muffins until deeply golden and the cheese glues the top and the bottom together, about 3 to 4 minutes on each side. Transfer to serving plates and serve hot.

GRILLED CHEESE MUFFINS

Steps:

• Preheat oven to 350 and prepare your muffin tins (spray or liners).
• In a mixing bowl, whisk together the white flour, whole wheat flour, wheat germ, baking powder, baking soda, and salt.
• add Parmesean and 3/4 cup of the cheddar cheese and set aside.
• In another bowl, combine egg and sugar, then whisk in the oil and Orange Puree (carrots and sweet potatoes).
• Fold the wet ingredients into the dry and mix until flour is just moistened. As with all muffins, don't over mix or your muffins will be tough and over-dense.
• Scoop the batter into muffin tins, filling just over the top. Sprinkle the tops evenly with the remaining 1/4 cup of cheese and bake for 25 to 30 minutes, until the tops are golden brown and a toothpick comes out clean.
• Ideally, serve muffins warm.

TRIPLE CHEESE & ONION MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
• Use a large spoon to gently fold the wet ingredients into the dry - don't overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.