Prep 5 mins
Cook 15 mins
This is a modified version of an Alberta cheese recipe. I whipped these up to put in my kids' lunches. They are really tasty and super easy to make. Please note that there is 1 cup PLUS 2 tablespoons of flour. Enjoy!
- 236.59 ml all-purpose flour
- 2 tablesppons all-purpose flour
- 9.85 ml baking powder
- 1.23 ml salt
- 236.59 ml old cheddar cheese, grated
- 2 eggs
- 118.29 ml milk
- 14.79 ml vegetable oil
- 1 green onion, chopped
- 1 onion, chopped
- 1.23 ml salt
- 2.46 ml pepper
- 4.92 ml dry mustard
- Preheat oven to 350 °F (180 °C). Grease muffin tins or spray with nonstick cooking spray.
- Combine flour, baking soda and salt in a large bowl and mix well. Stir in grated cheese.
- In another big bowl, beat in eggs and whisk in seven last ingredients. Pour over dry ingredients. Stir until just moistened. Spoon into prepared muffin tins.
- Bake for 15 to 20 minutes. Serve warm.
DELICIOUS and FULL OF FLAVOR! These were enjoyed as a quick supper treat, with tomato/bacon soup. I made them with half an onion, and the green tops of three spring onions. The recipe as written made 12 nice plump, regular-size, bundt-shaped muffins! Made for my adopted baby, Spring PAC 2012.
These muffins are tender and flavourful. I omitted the onions and doubled the green onions. I did remember the extra 2 tbsp of flour - my yield was 8 muffins instead of 12. Part of this could be because I did not add the onion but I still believe that it would be a stretch to fill 12 muffins. Anyway - they were delish and that is what matters!