I think it’s fun to take note of stats of particular posts, especially when they keep coming up in the top 5 for weeks at a time.
As of today, this recipe for Savory Cheddar Cheese Muffins from my cookbook has been read over 7000 times, here at Veggies….That’s a lot of muffin-lovers! 😉
If you haven’t tried these, they really are good. Light, fluffy and full of flavor. Great with soups, chili, stews…and fall is certainly the time to start enjoying all of those again.
I apologize for the less than perfect photo and text size. It was one of my earliest posts here at Veggies…and I had a lot to learn LOL.
Hope you enjoy these muffins soon. Happy Baking. 🙂
This Cheddar Cheese muffin recipe is consistently one of my top 5 read posts at Veggies.. each week. If you haven’t tried them yet, I’m sharing the recipe here again. Perfect with soups, stews, chili or as for breakfast topped with your favorite preserves. Enjoy!
My apologies for the tiny photo/wonky spacing in recipe. Word Press is NOT cooperating!!!
See page 2 for complete recipe.
I’ve noted a lot of hits for this Cheddar Cheese muffin recipe in the past few days. There must be quite a few people searching for a good add-on/sides to go with soups, chili etc… this time of year.
These muffins are consistently good. Nice texture, quick to make and a wonderful flavor. I also make them without the herbs for a breakfast-type muffin (yummy with blueberry or blackberry jam). They would be perfect with the Cream of Cauliflower soup recipe (post directly below this one). Do let me know if you give these a try!
On the home front, I’m working on a number of projects (as usual) including getting a number of knit and crochet items blocked and ready to wear or give as gifts. There’s quite a stash of these, waiting! I blocked a beautiful moss green wool/hemp shawl last night and another one to do tonight. I will share pics as soon as I get a few more completed. It’s nice to finally see the final results. I don’t know why it’s sometimes hard to get to this final step. Is blocking ever fun? LOL I’m making progress now.
I also have some online projects in the works that will be finalized soon. I’m very excited about these and again, will share more about this soon.
What are you working on this week? 🙂 Do tell!
These muffins have received rave reviews from so many of my cookbook readers. And thousands of page reads, here at Veggies…So easy to make and 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 – 1 T. crushed dried thyme or savory, 2T. chopped dried parsley, 1 teas. Mrs. Dash or Spike Seasoning Blend
1 C. milk
1 large 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.
Variation: Use buttermilk instead of regular milk. If using buttermilk, substitute 1 teas. baking powder and 1 teas. baking soda instead of the 2 teas. baking powder as written above.
Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved.