Cheese Muffins

Submitted by Calee

"Very moist muffin. Great with lasagna or spaghetti."

 

• 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

1. In bowl stir together flour, sugar, baking powder, baking soda and salt.
2. In another bowl stir in cheese,yogurt, butter and eggs.
3. Add this mixture to dry ingriendents and stir just enough to moistened.
4. This batter will be stiff.
5. Fill greased muffin tin with batter.
6. Bake at 400 for 15-20 minutes.
7. Makes 12.

Reviews

[Mimi in Maine]

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.

 

[Kasha]

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.

 

[nethope]

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!

 

[surfsolar]

Thank you, Thank you, Thank you for this recipe! It's the first cheesy muffin recipe I've tried that didn't turn out gummy. I added some sausage and herbs, and used safflower oil instead of butter and they were delish! Definitely a keeper!

 

[Cynthia43]

I just made these and they are wonderful! I did use Fage 0% greek yogurt and pure Irish butter but used all the rest as written and baked for 20 minutes. Thanks for posting.