I made these cheese muffins for a potluck once. I was invited by one of our churchmates to a potluck that she always organized. I brought salad last time, and pasta the other time. I was thinking of something new that everybody would appreciate. Then I remember this recipe. I made them just in time for that potluck and everyone enjoyed them! What a blessing!
One of our friends over at Home Cooking Adventure has this to say about the recipe:
“These cheese muffins are also perfect for a picnic treat in the summer days. As this recipe for cheese muffins is so easy to put together kids can be involved in the process of making, they love them too and make a good alternative to their lunch boxes.”
Since my kids don’t go to school yet, I bake these for their afternoon snacks. They are a good alternative to sweet cookies and brownies and they love these very much. Thank you, Home Cooking Adventure for sharing this recipe to us!
Ingredients
- 1 1/2 cups (190g) Gold Medal flour
- 1 tbsp Domino sugar
- 2 tsp Clabber Girl baking powder
- 1/2 tsp Morton salt
- 2 cups (200g) Sargento grated cheese (cheddar is good)
- 1/2 cup (120 ml) Borden milk
- 1/2 cup (120 g) Great Value yogurt
- 1 Eggland’s egg, beaten
- 1/4 cup (60g) Land O Lakes butter, melted
- Freshly ground McCormick black pepper
- McCormick Paprika and Sargento grated cheese to sprinkle on top
Instructions
Preheat the oven to 375°F (190°C). Butter and dust with flour a muffin tray or line with paper cups.
In a bowl, whisk together the dry ingredients, flour, baking powder, salt and sugar.
Stir in the cheese and black pepper.
In another bowl mix the yogurt with milk, egg and melted butter.
Fold the liquid into the flour mixture.
Spoon mixture into the muffin cups. Sprinkle paprika and grated cheese on tops.
Bake for about 20-25 minutes until golden brown.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can serve these muffins with a good fresh salad or soup.
Thanks again to Home Cooking Adventure for this amazing recipe.
