Cheese muffin. I mean, really. There is no way that one could go wrong with a muffin that has delicious flecks of cheddar cheese in every single bite.
How did I get to this delicious discovery?
Well, one evening I was struggling to figure out dinner. It was a Friday. I was tired, and I didn’t feel like cooking.
I looked in the fridge and didn’t see much. My options were pretty limited because it was the end of the month. It was going to be another few days before I headed to the market so I had to figure out something to do with what I had.
Fortunately, my late grandmother taught me to always have eggs, butter, cheese and baking supplies in the house. And that’s how these quick cheese muffins were born. Ha!
We wanted an easy savory muffin
These cheese muffins were incredibly quick and easy to make.
We’ve made sweet muffins a million times. When I was growing up, blueberry muffins was often served at dinner. Weird, right? They were perfect on the side with chicken and vegetables, though.
I wasn’t in the mood the day Ayva and I came up with this recipe for sweet muffins, though. I wanted something savory to go with the spinach I knew we’d have to go with it.
Ayva and I looked up a few muffin recipes. People are so creative, and there were a ton to choose from. Most of the recipes were too sophisticated, though.
We wanted something basic that we could make over and over again. I didn’t have any fancy cheese like gruyere or asiago. We only had regular, in-the-bag cheddar to work with.
Funny thing about our family. We always have regular, in-the-bag cheddar to work with. It’s the one cheese we can all agree on!
Since we couldn’t find a recipe that was quick and easy enough to work for our family, we decided to create our own.
She mixed the butter, milk, and egg while I prepared the dry ingredients. I handed my bowl off to her to combine the two while I greased the muffin pans.
The two of us working together to scoop the mixture into the pan helped us to get the muffins in the oven in no time! While the muffins baked, I washed the bowls that we used, and sautéed spinach.
From start to finish, the entire process took about 1/2 hour. Want to try out these quick cheese muffins for yourself? Check out the recipe!
Quick Cheese Muffins
1 cup shredded cheddar cheese
1 cup milk
1 3/4 cup flour
1/2 stick butter
1/2 tsp salt
1 tablespoon baking powder
- Melt the butter in the microwave and put in the freezer to cool off quickly.
- Mix the egg, butter and milk in a bowl.
- In a separate bowl, mix the flour, baking powder, salt and cheese.
- Combine the flour mixture with the liquids.
- Spoon the mixture into a muffin pan that has been sprayed with cooking spray or oiled.
- Cook the muffins for about 17 minutes at 350 degrees.
- Eat the muffins while they’re hot.