EM'S CHEESE & BUTTERMILK MUFFINS
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
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
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
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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