Prep 10 mins
Cook 20 mins
This muffin is so tasty, and so full of cheese. The recipe is from Paula Deen. I made them into mini muffins for a cook-out and the recipe worked just as well. Just bake for about 15 minutes instead of 20.
- 1 1⁄2 cups all-purpose flour
- 1 tablespoon sugar
- 2 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 3 cups sharp cheddar cheese or 3 cups extra-sharp cheddar cheese, coarse grated (depending on the flavor you like)
- 1 cup milk
- 1 egg
- 1⁄4 cup butter, melted
- Preheat oven to 350.
- Combine the flour, baking soda, sugar, and salt in a bowl.
- Grate the cheese, then combine by hand until all the cheese is covered.
- This will seem like you've put in too much cheese and not enough flour, but keep going.
- Whisk together the milk and egg.
- Add to the cheese/flour mixture.
- Then add the melted butter, stir until just mixed.
- Spoon into greased muffin pan and bake for 20 minutes.
This muffin turned out nice and fluffy...amazing! I used marble cheese - cheddar and mozza and also added a little of ceyenne pepper to add a little bit of a kick. They turned out great!
I was looking for this type of muffin but can't rate them because there must be a mistake - 2-1/2 tsps. of baking soda!!! - no way because it would overpower the mixture. It sounds just like something I wanted, but hopefully it will be corrected soon. I feel that this is the quantity for baking powder which would make sense since it calls for regular milk.
This needs a little more sugar to balance out the taste. Muffins were moist and fluffy, but all we could taste was salt and cheese. Maybe it was the Kraft cheese that we used, so we will try making it again with less cheese and a tad more sugar the next time. Thank you for posting.