I like muffins for breakfast. There, I’ve said it. They aren’t necessarily the healthiest breakfast in the world, particularly the sweet cake type, over sized muffins sold in coffee shops and supermarkets these days. These cheese muffins are savory muffins that are a nice size. The recipe is decades old. I don’t know where it came from. I only know I like it.
The recipe for these muffins is at the end of the post.
I started out by mixing the dry ingredients together. Then I beat the eggs with the milk and melted butter in a separate bowl. Put the cheese on the flour mixture, pour the egg mixture in and mix just until the the dry ingredients are moist. A few lumps are OK.
I sprayed some muffin tins with baking spray and divided the batter amongst twelve of the cups. Then I baked them at 400 F for 15 to 20 minutes.
These are not the cheese muffins you see in the stores. They are lighter, smaller and don’t have a lot of cheese melted over the top. They are still muffins, not a cheese dish. There is a nice savory taste of cheese and not a lot of sweetness. I love them warm for breakfast and would recommend them to anyone.
The Old Fat Guy
- 8.5 ounces by weight (2 cups) all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 eggs
- 1 cup milk
- 1/4 cup melted butter
- 3/4 cup sharp cheddar cheese, grated
- Preheat oven to 400 F.
- Spray muffin tins with baking spray.
- Mix the flour, baking powder, salt and sugar together in a mixing bowl.
- In a separate bowl, beat the eggs and then beat in the milk and melted butter.
- Put the cheese in the flour mixture.
- Pour the egg mixture in and stir until the dry ingredients are just moistened. A few lumps are OK.
- Divide the batter amongst 12 muffin tins.
- Bake for 15 to 20 minutes.