Savory Cheese Muffins Food

SAVOURY CHEESE MUFFINS

Steps:

• Whisk the flour, baking powder, baking soda (bicarbonate of soda), salt and black pepper in a large bowl.
• In a separate bowl, combine the oil and buttermilk.
• Pour the oil mixture into the flour mixture and mix to combine.
• Add in the grated cheese and 2 cups of any chopped veggies or other ingredients you prefer. I used feta, olives, red jalapenos, and chives.
• Grease the muffin tin WELL. Even if you are using a non-stick pan, it should be well greased. I use cooking spray or lots of butter to grease the muffin tin. If you are lining the pan with paper cups, then those cups need to be sprayed as well.
• Divide the batter in the muffin tin, filling each up to ¾ full.
• Bake in a preheated oven of 320ºF ( 160ºC ) for between 20 to 25 minutes.
• Remove from the oven and enjoy as is or with a spread of butter.

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!

SAVORY CHEESE MUFFINS WITH BACON AND CHIVES

Steps:

• Cook bacon until crisp.
• Cool and crumble.
• Set aside.
• Preheat oven to 350.
• Prepare muffin tin by spraying with vegetable oil spray.
• Melt butter over medium heat in a small skillet.
• Remove from heat and add chives.
• Cool to room temperature.
• In a medium bowl combine eggs and milk using a whisk.
• Add butter/chive mixture, cheese and crumbled bacon.
• In a small bowl, combine flour, baking powder, salt and sugar.
• Stir to mix.
• Add to egg mixture, stirring only until blended thorougly.
• Spoon mixture into prepared muffin cups, filling about 2/3 full.
• (An ice cream scooper is a great tool for this purpose.) Bake 20- 25 minutes, or until muffin tops just begin to brown.
• Remove from oven and remove muffins from tin.
• Cool them on a wire rack.

SAVORY CHEESE MUFFINS

Steps:

• Preheat oven to 400.
• Grease 1 12 Cup muffin tin.
• In bowl, beat eggs, oil and milk.
• Combine dry ingredients in seperate bowl.
• Fold gently into the egg mixture and stir in the cheese and onion mixing only until combined.
• This batter will be lumpy.
• Spoon into muffin tins and bake 15-20 minutes.

SAVORY CHEESE MUFFINS

Steps:

• In a bowl, combine flour, baking powder and salt. Mix egg, milk and butter; stir into dry ingredients just until moistened. Fold in cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until golden brown.

SAVORY CHEESE, CRANBERRY AND HERB MINI MUFFINS

Steps:

• Preheat oven to 400°F.
• In a skillet, heat oil over medium heat. Add scallions, thyme, oregano and sage. Cook for 2 minutes until fragrant. Remove from heat and set aside.
• Combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese.
• In a large mixing bowl, beat egg lightly. Whisk in the milk.
• Whisk the cooked scallions and herbs, including all the oil, into the milk and egg.
• Fold the dry ingredients into the egg and milk, mixing until just combined.
• Scoop batter into lightly greased mini-muffin tins.
• Bake for 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.
• Remove from the oven and let cool for a few minutes before taking muffins out of the tin. Serve warm.

SAVORY ONION-BACON CHEESE MUFFINS

Steps:

• Set oven to 350 degrees (second-lowest oven rack).
• Grease 12 muffin tins.
• Set aside 1/4 cup grated cheese.
• In a large bowl whisk together flour, sugar, baking powder, salt, black pepper and green onions; stir in crumbled bacon and 1 cup cheddar cheese.
• In another bowl whisk together milk, oil, sour cream and eggs until well blended; pour over dry ingredients just until moistened.
• Divided between the muffin tins.
• Sprinkle the reserved 1/4 cup (can use more) cheddar cheese on top of each muffin batter.
• Bake for about 25 minutes or until the muffins test done.

SAVOURY COTTAGE CHEESE MUFFINS

Steps:

• Sift flour, salt, mustard and baking powder.
• Rub in butter.
• Beat together egg and milk, then add cottage cheese, parsley and onion. Mix well.
• Stir liquid into dry ingredients until just combined.
• Three quaters fill greased muffin pans, then sprinkle mixed grated cheese and paprika over muffins.
• Bake at 200 C for 20 minutes.
• Serve warm.

CHEESE MUFFINS

Steps:

• In bowl stir together flour, sugar, baking powder, baking soda and salt.
• In another bowl stir in cheese,yogurt, butter and eggs.
• Add this mixture to dry ingriendents and stir just enough to moistened.
• This batter will be stiff.
• Fill greased muffin tin with batter.
• Bake at 400 for 15-20 minutes.
• Makes 12.