Cheddar English Muffins Recipes

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CHEDDAR CHEESE MUFFINS



Cheddar Cheese Muffins image

Nice bread-like cheese muffins. Not overly cheesy, but feel free to add more. One of my favorites!

Provided by Whitney Carson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 35m

Yield 6

Number Of Ingredients 9

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 ½ cups shredded Cheddar cheese
1 cup plain yogurt
2 eggs, beaten
¼ cup butter, melted

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.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 52.3 g, Cholesterol 114.4 mg, Fat 19.7 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 11.8 g, Sodium 943 mg, Sugar 19.9 g

ENGLISH MUFFIN HORS D'OEUVRES



English Muffin Hors d'Oeuvres image

My mom makes this every year for Christmas. They are amazing and go fast so make plenty.

Provided by DaveM

Categories     Appetizers and Snacks     Cheese

Time 20m

Yield 48

Number Of Ingredients 7

1 ¼ cups mayonnaise
1 ½ cups shredded Cheddar cheese
6 green onions, chopped
1 pinch salt
1 pinch garlic salt
1 pinch ground black pepper
1 (12 ounce) package English muffin, split

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Mix the mayonnaise, Cheddar cheese, green onions, salt, garlic salt, and pepper in a bowl. Spread the cheese mixture over each English muffin half. Cut the muffins into quarters and place on a baking sheet.
  • Broil in the preheated oven until cheese is bubbly, 4 to 6 minutes.

Nutrition Facts : Calories 72.3 calories, Carbohydrate 3.6 g, Cholesterol 5.9 mg, Fat 5.8 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 1.4 g, Sodium 85.8 mg, Sugar 0.1 g

CHEDDAR CHEESE MUFFINS



Cheddar Cheese Muffins image

This recipe came from a lady who worked in the Bell Canada cafeteria for many years. They were a favourite coffee break snack for most employees.

Provided by CountryLady

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 9

1 cup milk
3 tablespoons unsalted butter, melted & then cooled
1 large egg, lightly beaten
1 pinch cayenne pepper
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
3/4 cup grated sharp cheddar cheese

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.

Nutrition Facts : Calories 143.9, Fat 6.5, SaturatedFat 3.9, Cholesterol 33.4, Sodium 248.2, Carbohydrate 16.3, Fiber 0.5, Sugar 1.1, Protein 4.9

CHEDDAR ENGLISH MUFFINS



Cheddar English Muffins image

Make and share this Cheddar English Muffins recipe from Food.com.

Provided by Bluenoser

Categories     Breads

Time 1h40m

Yield 16 muffins

Number Of Ingredients 10

3 -3 1/4 cups bread flour
1 tablespoon sugar
1 (1/4 ounce) package active dry yeast
1 teaspoon salt
3/4 cup warm water (120-130f)
2 tablespoons canola oil
1 egg
1 tablespoon vinegar
1/2 cup shredded cheddar cheese
4 tablespoons cornmeal, divided

Steps:

  • In mixing bowl combine 2 cups flour,sugar, yeast and salt.
  • Add water and beat medium speed 2 minutes.
  • Add egg and vinegar.
  • Beat on high for 2 minutes.
  • Stir in chesse and enough remaining flour to form a stiff dough.
  • Turn onto floured surface kneading until dough is smooth and not sticky, about 2 minutes.
  • Roll to half inch thickness
  • Cut with 3 inch round cutter.
  • Grease baking sheet and sprinkle with 2 Tbsp cornmeal.
  • Place muffins on sheet and cover with remaining cornmeal.
  • Cover and let rise til double, about 1 hour.
  • Heat ungreased griddle or electric skillet to 325°F
  • Cook muffins 20-25 minutes, turning every 5 minutes.
  • Remove to cool
  • Split and toast if desired.

Nutrition Facts : Calories 131, Fat 3.5, SaturatedFat 1, Cholesterol 16.9, Sodium 173.2, Carbohydrate 20.4, Fiber 0.9, Sugar 0.9, Protein 4

SPAM AND CHEDDAR ENGLISH MUFFINS



SPAM and Cheddar English Muffins image

Grab the kids! This is the first recipe I'm submitting on this site - Mainly because it's the first recipe I can remember my Mom teaching me (about the age of 4?) It's easy, it's fun for the kids to help out, it's delicious (if you like SPAM!) and it's fun for that quick put-together for a football party :) Enjoy!

Provided by Theresa Fahie-Trusten

Categories     Other Appetizers

Time 25m

Number Of Ingredients 4

1 pkg english muffins
1 jar(s) spam
1 pkg cheddar cheese shredded
1 oz margarine

Steps:

  • 1. Preheat oven to 350.
  • 2. Separate and toast all English Muffins and lightly butter top sides (like you would normally do to eat the muffin.
  • 3. Shred the SPAM using your shredder - just like you would for a block of cheese. In a bowl, combine this with the package of shredded Cheddar cheese.
  • 4. Place each muffin, butter side up, on a cookie sheet. Generously cover each English Muffin with SPAM and Cheddar mixture.
  • 5. Place in pre-heated oven for 10-15 minutes, until cheese is melted and each are nicely golden brown on top.
  • 6. Remove from oven and wait for 5 minutes before serving!

CHEDDAR MUFFINS



Cheddar Muffins image

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

2-1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1-1/2 cups buttermilk
1/3 cup canola oil
2 garlic cloves, minced
2 cups shredded cheddar cheese
4 green onions, sliced
1/2 cup finely chopped sweet red pepper
2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
1/3 cup shredded Parmesan cheese

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.

ENGLISH MUFFIN BREAKFAST CASSEROLE



English Muffin Breakfast Casserole image

This easy, make-ahead casserole makes creative use of classic breakfast ingredients like eggs, sausage, Cheddar cheese and English muffins. It's a perfect no-stress centerpiece for a special-occasion breakfast: Simply assemble the casserole the night before and pop it in the oven before breakfast. Just remember to make sure to toast the English muffins until they've dried out a bit, which will help them absorb the egg mixture. For a vegetarian version, use vegetarian sausage or omit it altogether.

Provided by Lidey Heuck

Categories     breakfast, brunch, casseroles, main course

Time 1h

Yield 8 servings

Number Of Ingredients 9

Unsalted butter, for greasing the pan
6 plain English muffins
2 tablespoons olive oil
1 pound bulk hot or sweet breakfast sausage or Italian sausage
1/2 cup thinly sliced scallions, white and green parts (about 3 scallions)
Kosher salt and black pepper
12 large eggs
2 1/2 cups whole milk
2 cups shredded sharp Cheddar cheese, lightly packed (about 8 ounces)

Steps:

  • Generously grease the bottom and sides of a 9-by-13-inch baking dish with butter. Heat the oven to 350 degrees.
  • Cut the English muffins into 1-inch cubes. (Do not halve them horizontally as you would normally for the toaster.) Place the cubes on a sheet pan and bake until lightly toasted, 12 to 15 minutes.
  • Meanwhile, heat the olive oil in a medium or large skillet over medium-high. Add the sausage and scallions, a pinch of salt and a pinch of pepper and cook, breaking up the sausage with a wooden spoon, until the sausage is evenly browned, 4 to 6 minutes. Transfer to a paper towel-lined plate.
  • Meanwhile, add the eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper to large bowl; whisk to combine.
  • To assemble, sprinkle half of the sausage, then half of the cheese onto the bottom of the baking dish. Add the English muffin cubes on top in one even layer. Carefully pour the egg mixture into the pan, pressing down lightly to make sure all the bread is moistened. Top with remaining sausage and cheese. Wrap well and refrigerate for at least 1 hour up to overnight.
  • Heat the oven to 350 degrees. Bake the casserole until puffed and cooked through, about 40 minutes. (It may need a few more minutes, if your casserole has been in the refrigerator overnight.) Cool for 10 minutes, then cut into squares and serve.

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