These muffins have received rave reviews from so many of my cookbook readers. Easy to make, always delicious. Adding crushed, dried herbs makes these muffins ideal to accompany any soup. Leave the herbs out, add your favorite jam or preserves and you have a satisfying breakfast to go. Enjoy!!!
Makes 8 large muffins.
2 C. unbleached white flour
2 teas. baking powder
½ teas. sea salt
1 C. shredded sharp Cheddar cheese (no subs.)
Optional herbs: 1/2 T. crushed dried thyme or savory, 2T. chopped dried parsley, 1 teas. Mrs. Dash or Spike Seasoning Blend
1 C. milk
1 egg, beaten
¼ C. light olive or vegetable oil
Preheat oven to 400. Grease muffin tin and set aside. In a large bowl, combine flour, baking powder and salt. Add shredded cheese and (optional) herbs and stir to combine. In a small bowl, combine remaining liquid ingredients. Add to flour mixture, stirring just to combine, don’t over-mix. Spoon into prepared muffin tin, filling each cup ¾ full. Bake 15-20 minutes or until a toothpick inserted in center of muffin comes out clean. Reduce heat to 350 after first 10 minutes if browning too fast.
Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way
Thank you for sharing this! I’ve jotted it down and will try to make it this weekend. It will be great “cold weather” food for us down here where it’s a mere 55 degrees F! HA!
You might also like to try the potato soup recipe (a couple of posts down the page) to go with, makes a hearty meal and it will keep you warm in those frigid temps. hahahaha…..Let’s hope for an early spring!
Geraldine
[...] were one of the vegetarian muffins. Their recipe isn’t posted on the web, but here’s a similar one, just add 3/4 cup ham, 1 Tb. brown sugar, and leave out the herbs to make it like Clean [...]
Hi,
Found this recipe while googling for cheddar muffin recipes and was so glad to see this one was butter-free and did not use a baking mix. I followed the recipe exactly, except added one chopped jalapeno to the batter and used buttermilk instead of milk, coz thats what I had. Came out surprisingly good!! Very light and fluffy. Would add a little more cheese next time – just my personal taste. O/w this recipe is a keeper!! Thanks so much. Can’t wait to make this again!