Cheddar And Herb Stuffin Muffins Recipe By Tasty

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CHEDDAR MUFFINS



Cheddar Muffins image

A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! -Maria Morelli, Kelowna, British Columbia

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 15

2-1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1-1/2 cups buttermilk
1/3 cup canola oil
2 garlic cloves, minced
2 cups shredded cheddar cheese
4 green onions, sliced
1/2 cup finely chopped sweet red pepper
2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
1/3 cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 230 calories, Fat 12g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

CHEDDAR AND HERB STUFFIN' MUFFINS RECIPE BY TASTY



Cheddar And Herb Stuffin' Muffins Recipe by Tasty image

Here's what you need: nonstick cooking spray, Stuffin' Muffins Base, shredded cheddar cheese, fresh rosemary, large eggs, McCormick® Rubbed Sage

Provided by McCormick

Categories     Breakfast

Yield 12 servings

Number Of Ingredients 6

nonstick cooking spray, for greasing
1 batch Stuffin' Muffins Base
1 ½ cups shredded cheddar cheese, divided
2 teaspoons fresh rosemary, chopped
2 large eggs
½ teaspoon McCormick® Rubbed Sage

Steps:

  • Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
  • Add 1 cup shredded cheddar and the rosemary to the stuffing base and stir to combine. Fold in the eggs until incorporated.
  • Spoon about ¼ cup of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Sprinkle the remaining ½ cup shredded cheddar over the muffins, then finish with a sprinkle of the McCormick® Rubbed Sage.
  • Bake the muffin cups for 25-30 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 92 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, Sugar 3 grams

STUFFIN' MUFFINS



Stuffin' Muffins image

If you love stuffing, you won't be able to get enough of these fun muffin cups that make use of not only leftover stuffing but also green beans, turkey, mashed potatoes, cheddar and gravy. It's a taste of Thanksgiving in every bite! -Pauline Porterfield, Roxboro, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 6

2 cups cooked stuffing
1 cup cooked cut green beans
1 cup chopped cooked turkey
1 cup mashed potatoes
1/4 cup shredded cheddar cheese
1 cup turkey gravy

Steps:

  • Preheat oven to 425°. Press stuffing onto bottoms of 8 greased muffin cups. Layer with beans and turkey. In a small bowl, combine mashed potatoes and cheese; spoon over turkey., Bake 15 minutes. Reduce oven setting to 350°. Bake 15-20 minutes longer or until potatoes begin to brown. Let stand 10 minutes. Run a knife around sides of muffin cups to remove muffins. Serve with gravy.

Nutrition Facts : Calories 370 calories, Fat 18g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 1047mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

CHEDDAR MUFFINS



Cheddar Muffins image

Interesting combination of ingredients make it an ideal accompaniment to home-made soup, stew or light salad luncheon. Also school lunchboxes or brown-bagger's lunch.

Provided by JJOHN32

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon paprika
¼ cup butter
1 egg
1 cup milk
1 cup shredded Cheddar cheese
⅔ cup raisins

Steps:

  • Sift flour with baking powder, salt, and paprika. Cut in butter finely. Stir in remaining ingredients just until dry ingredients are moistened.
  • Spoon into well-greased muffin pans. Bake in a preheated 425 degree F (220 degrees C) oven for 25 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 23.9 g, Cholesterol 37.2 mg, Fat 8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.8 g, Sodium 437.3 mg, Sugar 5.9 g

STUFFIN' MUFFINS



Stuffin' Muffins image

A traditional stuffing served in fun, individual muffin shaped servings, so you and your guests can enjoy more of the yummy crunchy outsides!

Provided by Sheila LaLonde

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 18

Number Of Ingredients 8

¾ cup butter
1 cup diced onion
1 cup diced celery
2 teaspoons poultry seasoning
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 cup Swanson® Chicken Broth
1 (1 pound) loaf sliced white bread (air dried at least 2 hours), cut into cubes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
  • Melt butter over medium heat in large stock pot or Dutch oven. Add onion and celery; saute over medium heat until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and pepper. Remove pot from heat.
  • Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson® Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.
  • Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.

Nutrition Facts : Calories 140.6 calories, Carbohydrate 14 g, Cholesterol 20.6 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 349.9 mg, Sugar 1.6 g

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