Two Cheese Muffins
<<I need to make two dozen muffins for a newcomers' breakfast at the church next week...my idea of muffins is from a box... Ideas/recipes for good ones that I can have ready for an 8:45 am breakfast?
Annie, If you'd like to take savoury muffins, you can't beat Two Cheese Muffins. To make for an early start, I mix up the dry ingredients and the cheeses, and add the liquid and eggs in the morning when ready to cook.>>
2 cups plain (all purpose) flour
4 teaspoons baking powder
3/4 tea salt
freshly ground black pepper and nutmeg to taste
pinch cayenne pepper
80g (about 3 oz) mature cheddar cheese, coarsely grated
45g (about 1.5 oz) finely grated parmesan cheese
1 large egg
1 1/4 cups milk
60g (2 oz) butter, melted
30 g (1 oz) finely grated parmesan, extra
Combine dry ingredients and cheeses in a large bowl. Beat egg, milk and melted butter together. Pour onto dry ingredients and mix. Spoon into buttered muffin pans. Scatter with extra cheese. Bake in the centre of a 180 degree (moderate) oven for 30 -35 mins or until golden and crusty on the sides. Serve warm.
Note: The drier the cheddar, the better, as the fat makes the muffins heavy. I have not problems using low fat cheese.
Recipe can be doubled without any problems.
These are also really good with Pumpkin Soup for those coming into winter.
Leigh
in Canberra