Best Ems Cheese Buttermilk Muffins Recipes

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EM'S CHEESE & BUTTERMILK MUFFINS



Em's Cheese & Buttermilk Muffins image

These muffins go well with soup Please note that the self raising flour in the UK doesn't have salt already in it. If yours does please adjust the salt in this recipie accordingly. Thanks to Breezytoo for pointing this out as I was not aware that salt is in US self raising flour - hope that helps:-)

Provided by Pearlesyarn

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 10

2 cups self-rising flour
1 teaspoon salt
2 teaspoons sugar
1 teaspoon English mustard powder
1/4 cup sunflower oil
1 pinch cayenne
1 cup grated cheddar cheese
1 egg, beaten
1 cup buttermilk
1/4 cup milk

Steps:

  • Mix the dry ingredients together in a mixing bowl.
  • Mix the wet ingredients together in a jug.
  • Mix the wet ingredients into the dry ingredients.
  • Spoon into 12 greased muffin cups.
  • Bake in moderatly hot oven 20 to 25 minutes.

Nutrition Facts : Calories 173.7, Fat 8.7, SaturatedFat 3, Cholesterol 29, Sodium 546.6, Carbohydrate 17.7, Fiber 0.6, Sugar 1.8, Protein 5.8

HAM AND CHEESE BUTTERMILK MUFFINS



Ham and Cheese Buttermilk Muffins image

Original recipe from the 9/17/08 News Sentinel; posted here for safekeeping with my "healthy" adjustments. Update: Just made these and my are they good! They puff up to become quite large, and they make for a hearty, filling breakfast with some fresh fruit or sliced tomatoes. I imagine you could use other cheeses, veggies, or meats (sausage, bacon?) to make your perfect muffin, too!

Provided by smellyvegetarian

Categories     < 60 Mins

Time 35m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/2 cups flour
1 1/2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup egg substitute
1 1/3 cups fat-free buttermilk
1 teaspoon oil
2 tablespoons Smart Balance butter spread, melted
1 cup green onion
6 ounces turkey ham, diced
1/2 cup reduced-fat cheddar cheese
1/2 cup bell pepper, diced

Steps:

  • Preheat oven to 400 and spray a 12 cup muffin pan.
  • Whisk together dry ingredients and spices.
  • Make a well and whisk together eggs, buttermilk, oil, and butter. Stir in scallions, ham, cheese, and bell pepper.
  • Mix the dry ingredients with the wet gently until just moistened.
  • Scoop the batter into the pan (cups will be very full).
  • Bake 20-25 minutes and allow to cool 15 minutes before transferring to a cooling rack.
  • Will keep in the fridge for 3 days or frozen for one month.

Nutrition Facts : Calories 152.3, Fat 3.1, SaturatedFat 0.8, Cholesterol 10.2, Sodium 386.8, Carbohydrate 24.5, Fiber 2.4, Sugar 0.8, Protein 7.3

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