Cheese Grits Muffins Recipes

Steps:

• Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
• Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

Steps:

• Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.
• Stir in Cheddar cheese, Parmesan cheese, and butter until fully combined and cheeses have melted. Season with pepper and serve immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
• Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

Steps:

• Preheat oven to 400°.
• Grease a 12-cup muffin pan.
• In a bowl, whisk together the flour, grits, baking powder, baking soda, and salt.
• In another bowl, whisk together the sugar, egg, buttermilk, butter, and hot pepper sauce.
• Add the egg mixture to the flour mixture and stir until just blended.
• Gently fold in 1 cup of the cheese and chives.
• Divide batter equally among prepared muffin cups.
• Sprinkle with the remaining cheese.
• Bake in preheated oven for 20-25 minutes or until a pick inserted in the center comes out clean.
• Let cool in pan on wire rack for 3 minutes, then transfer to rack to cool.

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Cook Sausage. Drain excess grease and set aside. Prepare grits in desired method using 1 cup of dry grits and 3 cups of water. Set aside when done. Report this ad Put the grits into a bowl. Report this ad Add cheese, milk, eggs, pepper, salt, and cooked sausage. Spray Instant Pot silicone egg mold with cooking spray. Report this ad Scoop mixture into each slot, filling to the top. Top with a little bit of shredded cheese. Pour 1 cup of water in the bottom of your Instant Pot and then place the trivet in the pot Place the silicone egg mold on the trivet. Place lid on Instant Pot. Cook for 8 minutes on manual high pressure Quick pressure release all the pressure when the timer reaches zero. Let cool in the Instant Pot for a few minutes and then remove. Flip out of the silicone mold and enjoy!