Cheese Muffins
So, I currently seem to be using this LJ as a place to put recipes when asked for them.
Hardware:
Software:
Dry goods
Wet goods
Heat oven to 375.
Prepare the muffin tin with non-stick spray. (Depending on your muffin tin, you may be able to skip this.)
Whisk the dry goods, except for the cheese, together.
Add the cheese a little at a time, whisking each addition until it’s reasonably well separated and covered in flout. (If you add it all at once, it sticks to itself and clumps.)
Melt the butter, and let it cool slightly.
Whisk the wet goods together.
Once combined, pour them onto the dry goods, then mix with the spatula until the flour is no longer visible as a powder. This takes a while, and you’ll probably wonder if there’s enough liquid in there for it to happen, but there is. (Adding a bit more dairy would probably make this easier.)
It’ll be a very thick, lumpy batter, and that’s fine. Scoop it into the muffin tins. The recipe this started from says it makes 9; I consistently end up with 11.
Bake for 25 minutes. The muffins will be firm, and somewhat browned at the edges. I’m sure a toothpick inserted in the bottom will come out clean, but I’ve never felt the need to test.
Remove from pan, let sit on the cooling rack for about 5 minutes, then serve warm.
Leftovers can be microwaved for about 15-20 seconds to reheat. Bulk leftovers reheated nicely in an oven (probably around 350) for 5 minutes.
Hardware:
- Muffin tins
- Cooling rack
- Two mixing bowls
- Spatula
- Whisk
- Non-stick baking spray
- A disher or similar tool (optional, but handy) a #20 is probably the right size — my #16 is somewhat too big
Software:
Dry goods
- 175g (1.5 cups) AP flour
- 2 tsp baking powder
- 2 tbsp sugar
- pinch of salt
- 1 tsp paprika
- 3.5 oz shredded cheddar cheese
Wet goods
- 4 tbsp (1/2 stick) butter
- 2 eggs
- 1/2 cup buttermilk (original recipe calls for regular milk, so that should be fine)
- 1 tsp dried thyme
Heat oven to 375.
Prepare the muffin tin with non-stick spray. (Depending on your muffin tin, you may be able to skip this.)
Whisk the dry goods, except for the cheese, together.
Add the cheese a little at a time, whisking each addition until it’s reasonably well separated and covered in flout. (If you add it all at once, it sticks to itself and clumps.)
Melt the butter, and let it cool slightly.
Whisk the wet goods together.
Once combined, pour them onto the dry goods, then mix with the spatula until the flour is no longer visible as a powder. This takes a while, and you’ll probably wonder if there’s enough liquid in there for it to happen, but there is. (Adding a bit more dairy would probably make this easier.)
It’ll be a very thick, lumpy batter, and that’s fine. Scoop it into the muffin tins. The recipe this started from says it makes 9; I consistently end up with 11.
Bake for 25 minutes. The muffins will be firm, and somewhat browned at the edges. I’m sure a toothpick inserted in the bottom will come out clean, but I’ve never felt the need to test.
Remove from pan, let sit on the cooling rack for about 5 minutes, then serve warm.
Leftovers can be microwaved for about 15-20 seconds to reheat. Bulk leftovers reheated nicely in an oven (probably around 350) for 5 minutes.