Cheddar Cheese And Mustard Muffins Recipes

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.

CHEDDAR MUFFINS

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.

CHEDDAR CHEESE AND MUSTARD MUFFINS

Steps:

• Preheat oven to 350°.
• Grease muffin cups, or use foil or paper baking cups.
• Thoroughly mix flour, baking powder, salt, and pepper in a big bowl.
• Add in cheese; toss flour and cheese with fingers to distribute cheese evenly.
• Whisk egg and mustard in a small bowl.
• When well mixed, whisk in milk and butter; pour over flour mixture; fold in gently with a rubber spatula, just until dry ingredients are moistened.
• Scoop batter into muffin cups; bake 20-25 minutes, or until springy to the touch in the center.
• Turn out onto rack to cool.

CHEDDAR CHEESE MUFFINS

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.

GLUTEN-FREE WHOLE GRAIN CHEESE AND MUSTARD MUFFINS

Steps:

• Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.
• In a separate large bowl beat together the eggs, mustard, buttermilk and oil. Quickly whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the cheese and walnuts.
• Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.

HAM, CHEESE AND MUSTARD MUFFINS

Steps:

• Preheat the oven to 200°C/fan180°C/gas 6. Sift the flour, baking powder and 1/4 teaspoon salt into a large bowl. Stir in the ham, sage and Cheddar. Make a well in the centre, then add the butter, egg, mustard and milk. Mix together briefly, until just combined.
• Put teaspoonfuls of the mixture into petits fours cases, so that each is about three-quarters full. Place on 2 large baking sheets and bake for 8-10 minutes, until risen and golden. Transfer to wire racks to cool a little.
• To serve, peel off the petits fours cases and line the muffins up on serving plates. Serve warm or at room temperature. Put your favourite chutney into a serving bowl for guests to dunk the muffins inches.
• Tip: Make the muffins, then cool and freeze in food bags for up to 1 month. Defrost in the fridge overnight, then serve at room temperature.