SAVOURY CHEESE MUFFINS
Recipe video above. They taste like cheesy garlic bread - in muffin form! If you want lovely high domes as pictured, this makes 11 muffins. It's irritating, I know, but such is life. See notes for Add In options!
Provided by Nagi | RecipeTin Eats
Categories Appetizer Breakfast Sides
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 180C/350F (standard) or 160C/320F (fan).
- Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
- Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
- Whisk Dry ingredients in a bowl.
- Whisk Wet ingredients in a separate bowl.
- Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
- Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
- Bake for 22 - 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
- Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
SAVORY BACON, CHEDDAR AND SCALLION MUFFINS
Provided by Alejandra Ramos
Categories main-dish
Time 55m
Yield 6 to 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Generously grease a 12-cup muffin pan or a giant 6-cup muffin pan with butter.
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- Heat the 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions and cook until slightly wilted, 2 to 3 minutes. Remove from heat and set aside.
- Whisk the egg, broth, milk, olive oil, sugar, mustard and salt in a large bowl. Gently stir in the flour and baking powder until evenly combined.
- Fold in the cheese, cooked scallions and cooked bacon.
- Divide the mixture among the muffin cups and bake until the muffins puff up, are golden around the edges and a toothpick inserted into the center comes out clean, about 20 minutes for a 12-cup muffin pan or 25 to 27 minutes for a giant 6-cup muffin pan.
- Let the muffins cool 5 minutes in the pan, then invert onto a wire a rack before serving.
SCALLION GOAT CHEESE MUFFINS
This recipe can be prepared in 45 minutes or less.
Yield Makes 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
- In a small bowl stir together 2 tablespoons milk and goat cheese until combined. Into a bowl sift together flour, baking powder, sugar, and salt. Melt butter and in another small bowl whisk together with remaining milk and egg. Finely chop enough scallions to measure 1 cup. Stir butter mixture and scallions into flour mixture until just combined. Divide half of batter evenly among muffin cups and top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
SCALLION GOAT CHEESE MUFFINS
These versatile treats make fabulous hors d'oeuvres or a great breakfast on the run. They are so portable that they pack equally well for picnics, the office, and school lunches.
Provided by Elana Amsterdam
Yield makes 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
- In a large bowl, combine the almond flour, salt, baking soda, and black pepper. In a medium bowl, whisk together the olive oil and eggs. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the scallions.
- Scoop 3 tablespoons of batter into each prepared muffin cup, then press 1 tablespoon of goat cheese into each muffin.
- Bake for 20 to 25 minutes, until a toothpick inserted 1/2 inch from the edge of the muffin (to avoid the goat cheese center) comes out with just a few moist crumbs attached. Let the muffins cool in the pan for 20 minutes, then serve.
FETA CHEESE AND SCALLION MUFFINS WITH ROSEMARY
These muffins are a nice savoury version of the old classic. They have a mediterranian edge to them and go great with soups and stews. If you like, experiment with the type of cheese used (goats cheese would be nice, too) and adjust the herbs and spices to your liking. This recipe is very flexible, so have fun. :)
Provided by Lalaloula
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- In a big bowl combine all of the dry ingredients. Add the scallion slices and the feta cheese. Toss to combine.
- In a second bowl combine eggs, oil and yogurt.
- Add the wet to the dry ingredients and mix until just combined.
- Fill into prepared muffin tins and bake in the preheated oven at 180° C/350°F for 20 minutes or until toothpick inserted in the centre comes out clean.
- Enjoy! :).
Nutrition Facts : Calories 208.3, Fat 11.2, SaturatedFat 3.5, Cholesterol 44.8, Sodium 277.8, Carbohydrate 20.7, Fiber 0.9, Sugar 2.1, Protein 6.2
BACON, GRUYèRE, AND SCALLION MUFFINS
Categories Bread Cheese Onion Brunch Side Bake Quick & Easy Bacon Fall Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
- In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain, reserving 1/4 cup bacon fat. Crumble bacon.
- In a bowl whisk together flour, baking powder, sugar, salt, Gruyère, scallion, and bacon. In a small bowl whisk together milk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined (do not overmix).
- Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.
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- Preheat the oven to 375°. Lightly grease two 12-cup mini-muffin tins. In a medium bowl, mix the flour, baking powder, salt and cayenne. Using 2 knives, a pastry blender or your fingers, work in the butter until the mixture resembles coarse meal with some small pieces of butter still visible. Add the scallion greens, cheese and milk and stir with a wooden spoon just until the dough comes together.
- Scoop the dough into the prepared mini-muffin tins. Bake for about 25 minutes, until the muffins are lightly browned on top. Transfer the muffin tins to a wire rack to cool slightly. Serve warm.
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