SAVOURY CHEESE MUFFINS
Recipe video above. They taste like cheesy garlic bread - in muffin form! If you want lovely high domes as pictured, this makes 11 muffins. It's irritating, I know, but such is life. See notes for Add In options!
Provided by Nagi | RecipeTin Eats
Categories Appetizer Breakfast Sides
Time 35m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
ITALIAN HERB MUFFINS
My husband enjoys garlic bread with spaghetti. While preparing spaghetti for dinner one day, I realized I was out of bread and thought, "Why not make an herb muffin instead?" I created with this recipe, and it was a hit. -Cyndee Page, Reno, Nevada
Provided by Taste of Home
Time 35m
Yield 10 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cheese, sugar, Italian seasoning, baking powder and salt. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, combine the butter and garlic powder. Serve with warm muffins.
Nutrition Facts : Calories 257 calories, Fat 17g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 437mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
PARMESAN HERB MUFFINS
Good served hot with stew. Note: if you don't have buttermilk or sour milk you can make some for this recipe by putting lemon juice (or vinegar but I like lemon juice better) into a measuring cup and then pour in milk to make 1 1/4 cup. Let set for 10 minutes at room temperature before using.
Provided by _Pixie_
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F.
- Grease bottoms of 12 muffin-pan cups or line with paper baking cups.
- Lightly spoon flour into measuring cup; level off.
- In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well.
- Add buttermilk (or sour milk), margarine and egg; stir just until dry ingredients are moistened.
- Fill prepared muffin cups 2/3rds full.
- Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean.
- Best served warm.
Nutrition Facts : Calories 140.1, Fat 5.3, SaturatedFat 3.1, Cholesterol 28.5, Sodium 198, Carbohydrate 18.6, Fiber 0.7, Sugar 2.4, Protein 4.4
CHEDDAR AND HERB STUFFIN' MUFFINS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, Stuffin' Muffins Base, shredded cheddar cheese, fresh rosemary, large eggs, McCormick® Rubbed Sage
Provided by McCormick
Categories Breakfast
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
- Add 1 cup shredded cheddar and the rosemary to the stuffing base and stir to combine. Fold in the eggs until incorporated.
- Spoon about ¼ cup of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Sprinkle the remaining ½ cup shredded cheddar over the muffins, then finish with a sprinkle of the McCormick® Rubbed Sage.
- Bake the muffin cups for 25-30 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 92 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, Sugar 3 grams
CHEESE AND HERB MUFFINS
These give me a quick way to get bread on the table. It's just a basic muffin recipe that I've adapted. They're savory and cheesy and easily varied to your own tastes...use whatever cheeses and herbs you prefer.
Provided by cindy sandberg
Categories Savory Breads
Time 25m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400F. Grease 24 muffin tins, or line with paper liners.
- 2. In a mixing bowl, combine the flour, baking powder, salt, garlic powder and cayenne and whisk together. Add the fresh herbs and the shredded cheese and toss until evenly distributed.
- 3. in another bowl, whisk together the eggs, oil, yogurt and milk.
- 4. Add the dry ingredients to the wet and stir just until combined-do not overmix.
- 5. Fill muffin cups a little over halfway. Sprinkle tops with the additional cheese and herbs. Bake for about 15 min. until golden brown and muffins test done with toothpick.
CHEESE AND HERB CORN MUFFINS
The flexability in these muffins in in the choice of the herbs. Customize them to fit the meal you are making. Really good!
Provided by TishT
Categories Quick Breads
Time 25m
Yield 1 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F degrees.
- Combine the first 5 ingredients in a bowl.
- In another bowl, combine the beaten egg with the oil and buttermilk.
- Combine the wet and dry ingredients and stil until thoroughly mixed.
- Stir in the grated cheese and herbs Divide the batter amont 12 lightly oiled or paper lined muffin tins.
- Bake for 12-15 minutes or until the muffins are golden brown and a toothpick inserted into the center of one tests clean.
- Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.
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