Two big feats today – I’m finally posting a recipe after a lengthy hiatus and it’s not a sweet! I had to make a side dish for a BBQ and a cheesy muffin sounded like an ideal complement.
I like the idea of the mini muffins because they’re easy to pop in your mouth…and you can also eat like five of them. One thing to note is that these are muffins, not biscuits which have a tougher, grittier texture. These are light and fluffy. I used almond milk as I usually do, but I imagine they would be even better with 2%/whole milk or even buttermilk if you have it.
If you make regular-sized muffins they will need to bake for a longer period of time, so adjust accordingly.
The muffins are best served warm with butter. Enjoy!
- 1 cup milk (I use almond)
- 3 tbsp melted butter
- 1 large egg
- 1 3/4 cups flour
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 3/4 cup grated sharp cheddar cheese
- 1/4 cup parmesan cheese
- Dash of onion powder
- Dash of dill weed
- Dash chili powder
- Preheat oven to 350 F.
- In a mixing bowl, combine the milk, melted butter and egg.
- In a separate bowl, mix the flour, baking powder, sugar and salt.
- Add the cheeses to the dry mixture and blend.
- Slowly add the dry mixture to the milk mixture and blend together.
- Spray the muffin tin with cooking spray.
- Spoon the batter into the muffin tin, each one about 3/4 full.
- Bake for about 10-12 minutes or until the edges start to brown a little.
- Remove from the oven and let cool.