Best Cheddar Cheese And Mustard Muffins Recipes

CHEDDAR CHEESE AND MUSTARD MUFFINS

Steps:

• Preheat oven to 350°.
• Grease muffin cups, or use foil or paper baking cups.
• Thoroughly mix flour, baking powder, salt, and pepper in a big bowl.
• Add in cheese; toss flour and cheese with fingers to distribute cheese evenly.
• Whisk egg and mustard in a small bowl.
• When well mixed, whisk in milk and butter; pour over flour mixture; fold in gently with a rubber spatula, just until dry ingredients are moistened.
• Scoop batter into muffin cups; bake 20-25 minutes, or until springy to the touch in the center.
• Turn out onto rack to cool.

CHEDDAR CHEESE MUFFINS

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.

HAM, CHEESE AND MUSTARD MUFFINS

Steps:

• Preheat the oven to 200°C/fan180°C/gas 6. Sift the flour, baking powder and 1/4 teaspoon salt into a large bowl. Stir in the ham, sage and Cheddar. Make a well in the centre, then add the butter, egg, mustard and milk. Mix together briefly, until just combined.
• Put teaspoonfuls of the mixture into petits fours cases, so that each is about three-quarters full. Place on 2 large baking sheets and bake for 8-10 minutes, until risen and golden. Transfer to wire racks to cool a little.
• To serve, peel off the petits fours cases and line the muffins up on serving plates. Serve warm or at room temperature. Put your favourite chutney into a serving bowl for guests to dunk the muffins inches.
• Tip: Make the muffins, then cool and freeze in food bags for up to 1 month. Defrost in the fridge overnight, then serve at room temperature.

CHEDDAR MUFFINS

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.