Yummycheddarmuffins Recipes

CHEDDAR CHEESE MUFFINS

Cheddar Cheese Muffins image

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

Ingredients

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 ½ cups shredded Cheddar cheese
1 cup plain yogurt
2 eggs, beaten
¼ cup butter, melted

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

CHEDDAR CHEESE MUFFINS

Cheddar Cheese Muffins image

This recipe came from a lady who worked in the Bell Canada cafeteria for many years. They were a favourite coffee break snack for most employees.

Provided by CountryLady

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

1 cup milk
3 tablespoons unsalted butter, melted & then cooled
1 large egg, lightly beaten
1 pinch cayenne pepper
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
3/4 cup grated sharp cheddar cheese

Steps:

Preheat oven to 350 degrees F.
In a large bowl, combine milk, melted butter, egg& cayenne.
In a second bowl, sift together flour, baking powder, sugar& salt.
Stir in cheese.
Add flour mixture to milk mixture and stir batter until it is just combined.
The batter should be lumpy.
Spoon the batter into muffin tins (buttered or lined) filling each about 2/3 full.
Bake 20- 25 minutes.

Nutrition Facts : Calories 143.9, Fat 6.5, SaturatedFat 3.9, Cholesterol 33.4, Sodium 248.2, Carbohydrate 16.3, Fiber 0.5, Sugar 1.1, Protein 4.9

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

Ingredients

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.

YUMMY CHEDDAR MUFFINS

Yummy Cheddar Muffins image

This is a modified version of an Alberta cheese recipe. I whipped these up to put in my kids' lunches. They are really tasty and super easy to make. Please note that there is 1 cup PLUS 2 tablespoons of flour. Enjoy!

Provided by Nif_H

Categories Quick Breads

Time 20m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
2 tablesppons all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup old cheddar cheese, grated
2 eggs
1/2 cup milk
1 tablespoon vegetable oil
1 green onion, chopped
1/2 onion, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard

Steps:

Preheat oven to 350 °F (180 °C). Grease muffin tins or spray with nonstick cooking spray.
Combine flour, baking soda and salt in a large bowl and mix well. Stir in grated cheese.
In another big bowl, beat in eggs and whisk in seven last ingredients. Pour over dry ingredients. Stir until just moistened. Spoon into prepared muffin tins.
Bake for 15 to 20 minutes. Serve warm.

Nutrition Facts : Calories 114.4, Fat 6.1, SaturatedFat 3, Cholesterol 44, Sodium 243.2, Carbohydrate 9.4, Fiber 0.4, Sugar 0.3, Protein 5.3

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

Ingredients

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

ZUCCHINI CHEDDAR MUFFINS RECIPE BY TASTY

Zucchini Cheddar Muffins Recipe by Tasty image

Here's what you need: nonstick cooking spray, whole wheat flour, baking powder, baking soda, kosher salt, black pepper, sugar, large eggs, buttermilk, unsalted butter, zucchini, carrot, shredded cheddar cheese, chives

Provided by Mercedes Sandoval

Categories Breakfast

Yield 12 muffins

Number Of Ingredients 14

Ingredients

nonstick cooking spray, for greasing
2 cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon black pepper
1 pinch sugar
3 large eggs
1 cup buttermilk, 1 cup (240 ml) milk mixed with 1 teaspoon white vinegar
5 tablespoons unsalted butter, or olive oil
1 cup zucchini, shredded
1 cup carrot, shredded
1 cup shredded cheddar cheese, plus more for topping
¼ cup chives, thinly sliced

Steps:

Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
In a medium bowl, whisk together the eggs, buttermilk, and butter.
Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.
Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
Sprinkle more cheddar cheese on top of the muffins.
Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
Enjoy!
Nutrition, per muffin - Calories: 182, Total fat: 10 grams, Sodium: 433 mg, Total carbs: 17 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 7 grams

Nutrition Facts : Calories 201 calories, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 2 grams

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