Cheese Muffins

"This recipe came from my grandmother."
 
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Ready In:
20mins
Ingredients:
8
Yields:
8-12 muffins
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ingredients

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directions

  • Beat egg, sugar and melted margarine with milk.
  • Add grated cheese, flour salt and pepper.
  • 2/3 fill deep greased patty tins and bake in moderate oven for 15 minutes.

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Reviews

  1. Thanks Tarah!! We really enjoyed the cheese muffins for breaky on 02/10/02, special 'zaar day. We used sharp cheddar and I added about triple the cayenne pepper. They were excellant, kind of a biscuit muffin. One thing, there is no oven temperature on your recipe, so I baked them at 350 degrees for about 20 minutes, they weren't done at 15 minutes. Excellant recipe and will use again and again!!
     
  2. I cooked them at 350 for 20 minutes. (they weren't brown at 15 minutes)<br/>I didn't use celery salt or cayenne pepper, just because I didn't have them.<br/>They are a dryer, bread like muffin, great with soup or buttered, not so flash by themselves.
     
  3. I tried to use this in a cooking class and discovered it did not include the temp to set oven at and the directions were not clear eanough to follow. I was very disappointed.
     
  4. These are mildy flavoured, so should go well with soup. I used butter, low fat milk, extra tasty cheese, and upped the cayenne to 1/2 tsp. Next time I'll also up the celery salt. The mixture seemed a little stiff, so I added an extra 1/4 cup of milk. The muffins didn't really brown so I wasn't sure if they were done and ended up cooking them for 23 mins, which was probably a tad too long. As noted by derf, the texture is somewhat different to the usual muffin. Very good buttered!
     
  5. This was tasteless. I had to add another 1/2 cup of milk. It was too dry and floury otherwise. I would try it again but I would use a more pungent kind of cheese such as parmesan (I used cheddar) and I would double or triple the celery salt and maybe add some minced onion. I left out the cayenne pepper. I dont' like spicy things.
     
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Tweaks

  1. thanks Tarah, loved this recipe; substituted a pinch of dry mustard powder for cayenne . Had no problem with cooking 15 minutes at 180 worked perfectly. These are a big hit, made them in mini loaf tins for a change , great.
     

RECIPE SUBMITTED BY

I am sixteen year old female from Australia, I currently study food production at school, and I have some recipes that I have found to be quite helpful and easy to prepare. I would love any feedback that you may have!
 
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