Savory Cheese Muffins
Savory Cheese Muffins takes around 38 minutes from beginning to end. For 37 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 168 calories, 8g of protein, and 8g of fat each. This recipe from Healthy Recipes has 67 fans. Head to the store and pick up baking powder, low fat greek yogurt, parmesan, and a few other things to make it today. It works well as a very affordable hor d'oeuvre. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is good. If you like this recipe, you might also like recipes such as Savory Cheese Mini Muffins, Savory Onion-Bacon Cheese Muffins, and Savory zucchini muffins with triple cheese.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 18 minutes
Ingredients:
2 teaspoons baking powder
½ teaspoon cayenne
2 large eggs
1 cup (4oz) extra sharp cheddar, cubed into ½-inch cubes
¾ cup (6oz) reduced-fat Greek yogurt
1 cup reduced-fat milk
¼ cup olive oil
½ cup (2oz) shredded Parmesan for sprinkling on top
1 teaspoon salt
2½ cups white whole-wheat flour
Equipment:
muffin liners
whisk
bowl
oven
spatula
wire rack
toothpicks
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees F. Spray 16 muffin cups with nonstick spray.In a large bowl, whisk together flour, baking powder, cayenne, salt and black pepper. Mix cheddar in with a spatula.In a medium bowl, whisk together eggs, yogurt, oil, and milk.Add liquids to flour mixture. Mix with a spatula, just until incorporated.Transfer batter to prepared muffin cups, filling each about ¾ full. Batter will be thick. You can smooth it out with a spatula, or allow it to stay uneven, as I do, and get interestingly shaped muffins. Sprinkle tops of muffins with Parmesan.Bake 17 minutes, or until top is golden-brown and a toothpick inserted in center of one of the muffins comes out clean. Cool 5 minutes in pan, then transfer to a cooling rack to cool 5 more minutes before serving.
Step by step:
1. Preheat oven to 350 degrees F. Spray 16 muffin cups with nonstick spray.In a large bowl, whisk together flour, baking powder, cayenne, salt and black pepper.
2. Mix cheddar in with a spatula.In a medium bowl, whisk together eggs, yogurt, oil, and milk.
3. Add liquids to flour mixture.
4. Mix with a spatula, just until incorporated.
5. Transfer batter to prepared muffin cups, filling each about ¾ full. Batter will be thick. You can smooth it out with a spatula, or allow it to stay uneven, as I do, and get interestingly shaped muffins. Sprinkle tops of muffins with Parmesan.
6. Bake 17 minutes, or until top is golden-brown and a toothpick inserted in center of one of the muffins comes out clean. Cool 5 minutes in pan, then transfer to a cooling rack to cool 5 more minutes before serving.
Nutrition Information:
covered percent of daily need
