Community Pick
Cheese Muffins
photo by Calee
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 2 cups flour
- 1⁄4 cup sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups grated cheddar cheese
- 1 cup plain yogurt
- 1⁄4 cup melted butter
- 2 eggs
directions
- 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.
Reviews
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Oh, sooooo, yummy. We loved them. I followed the recipe exactly and they were very moist and so good with butter. I used the full two cups of cheese (Cooper's Sharp Cheddar) and you could smell it all through the house as they baked. What a wonderful aroma. I couldn't wait to taste them. Thanks so much, Calee. I will be making these often as they would go with any salad or soup. Also, they would complement Chili. They were also good the next day with a salad. I just popped one in the microwave for about 12 seconds and..........good as new.
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Didn't use the sugar, added chives, black pepper and oregano, olive oil instead of butter, made it in a 9x13 pan lined with parchement. Worked great. Tasty and easy. Could use other kinds of strong cheese I think. I would make this again cut in thick strips as an appetizer or with soup. WOuld be good party food.
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I used: 1 cup all-purpose flour + 1 cup white wheat flour no sugar (I don't like sweetness in my savory muffins) 1 tsp baking powder 1/2 tsp each: baking soda, salt, garlic powder, dried oregano, ground sage, mustard powder, and ranch dressing mix 2 cups grated low-fat cheddar cheese 1 cup yogurt from the bad-starter batch (ok for baking, yucky to eat plain) 1/4 cup (slightly less) olive oil 2 eggs I baked it for 20 minutes in a heavily greased (olive oil again) 9x13 pan at 400. I ended up with inch-high cheese bread that is so tasty! It's not gummy, and despite how much olive oil I rubbed on my Pyrex pan, the cheese bits still stuck to the side. So, ok, it's sticky ... but ever so delicious! I kept going back for another bite, and another, and another ... I'm so glad I decided to try this one!!! Next time I might scale back just a smidge on the spices, but the spices do help!
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Tweaks
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Didn't use the sugar, added chives, black pepper and oregano, olive oil instead of butter, made it in a 9x13 pan lined with parchement. Worked great. Tasty and easy. Could use other kinds of strong cheese I think. I would make this again cut in thick strips as an appetizer or with soup. WOuld be good party food.
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I was craving something cheesy and came across this recipe..I substituted butter with oil with great results. I found the muffins to be very moist..probably because of the yogurt. The muffins are very mild tasting (can't really taste the cheese) maybe I will add some herbs or garlic powder next time.
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Excellent recipe. I decided to make a half batch because I had a small amount of leftover French onion dip that I substituted for the yogurt to add flavor. I only had mild cheddar on hand so I added a tablespoon or so of feta, but next time I will use sharp cheddar. I ate one for breakfast along with a sliced apple and some cranberry juice. Yumlisch!
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RECIPE SUBMITTED BY
Calee
Canada