CHEDDAR CHEESE MUFFINS
Nice bread-like cheese muffins. Not overly cheesy, but feel free to add more. One of my favorites!
Provided by Whitney Carson
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 52.3 g, Cholesterol 114.4 mg, Fat 19.7 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 11.8 g, Sodium 943 mg, Sugar 19.9 g
CHIVE AND DILL MUFFINS
Savory muffins ideal for a weekend breakfast.
Provided by Laka kuharica - Easy Cook
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
- Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
- Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
- Pour 1/3 cup batter into each prepared muffin cup.
- Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing. Serve warm.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 20.7 g, Cholesterol 40.5 mg, Fat 4.5 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 2.4 g, Sodium 382.5 mg, Sugar 3.5 g
DILLY CHEESE MUFFINS
These are so delicious, savory and moist. They are definitely a convenience, because you use Bisquik. However, they don't taste like you used an instant mix. They are perfect as a dinner roll and they are just as delicious and moist when you heat up any leftover muffins. They complement any meat or fish. I always end up giving this recipe out whenever I make them and people can't get over how easy they are. Cheesy, Dilly, Oniony, Savory.....MMMMMMMM! NOTE: I have used skim milk and dried minced onion in place of fresh before and they honestly come out just as delicious! Perfect for breakfast, brunch, lunch or dinner! They are best warm, but very delicious at room temp.
Provided by LizP5885
Categories Quick Breads
Time 40m
Yield 18 Muffins, 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- In a medium mixing bowl, beat the egg.
- Slowly beat in the milk.
- Stir in the Bisquick and blend until no lumps remain.
- Stir in the Cheese, Onion, Dill and Dash of Salt. Do not use too much salt. The mix is high in sodium and the cheese has plenty of flavor, as well.
- Spoon into 18 greased muffin tins. Make sure they are well greased, because the cheese can stick. I spray generously with PAM.
- Bake for 25-30 minutes in 350 degree oven.
DILL PICKLE RELISH CHEESE MUFFINS
I found this recipe in a book, and then altered it to my own taste. I like it with the dill pickle relish, but my hubby doesn't. He would be perfectly happy with just the cheese in these, but you can also use sweet relish if you prefer. Also, you can make these in mini-muffins, but they are so good it is just as fun to double the...
Provided by Megan Stewart
Categories Muffins
Number Of Ingredients 10
Steps:
- 1. Mix these muffins by hand. To double, like I did, only use 1 egg. But if you are going to omit the relish, try adding a second egg to make up for the difference.
- 2. Put cheese on top of bisquick in a bowl. Sprinkle seasonings on top, and mix to blend. Put liquid ingredients together separately, then pour into the bisquick mix and mix just until blended. Put into the silicone muffin cups (or you could use paper muffin cups in a muffin tin, but the silicone makes them just pop right out very easily so that is how I make them). Bake at 350 degrees 20-25 min, but check after about 18 min.
- 3. If you want to use mini muffin pans, bake about 12 min, but could take longer.
- 4. I really like these warm, split in half from top to bottom, and then with a tad bit of butter on each piece.
- 5. I was thinking this would be good in corn bread mix, instead of using the bisquick!
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