A Popular Muffin Recipe!
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. 🙂
Savory Cheddar-Cheese Muffins
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.
