Grilled Cheese Muffins Recipes

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ENGLISH MUFFIN GRILLED CHEESE SAMMIES



English Muffin Grilled Cheese Sammies image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 3

1/2 stick butter, softened
4 English muffins, split
1/2 pound brick extra-sharp white Cheddar, sliced (recommended: Cabot)

Steps:

  • Heat a griddle over medium-low heat.
  • Spread the butter on the outsides of the split muffins. Divide the cheese among the 4 muffin bottoms. Cover with the muffin tops, buttered sides out.
  • Griddle the muffins until deeply golden and the cheese glues the top and the bottom together, about 3 to 4 minutes on each side. Transfer to serving plates and serve hot.

GRILLED CHEESE MUFFINS



Grilled Cheese Muffins image

Bubbling cheesy goodness for the kids, wheat germ, carrots, and sweet potatoes for their bodies. This is adapted from the book "the sneaky chef" filled with all kinds of ideas on adding vegetables, fruits, and fiber into the diet of children and other picky eaters. If you end up baking often, it would pay to make a batch of the white flour, whole wheat flour, and wheat germ for faster baking. This uses Orange Puree, a blend of cooked carrots and sweet potatoes. If you are short on time, you can use jarred baby food instead. The texture of the puree is essential in hiding the texture of the vegetables in these muffins. Feel free to use low fat cheddar cheese in this recipe.

Provided by gourmetmomma

Categories     Quick Breads

Time 40m

Yield 8 large muffins

Number Of Ingredients 14

1/3 cup white flour
1/3 cup whole wheat flour
1/3 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
1/4 cup grated parmesan cheese
3/4 cup grated cheddar cheese
2 large eggs
3 tablespoons brown sugar
1/4 cup canola oil
1/4 cup grated cheddar cheese
pureed carrot, and
sweet potato

Steps:

  • Preheat oven to 350 and prepare your muffin tins (spray or liners).
  • In a mixing bowl, whisk together the white flour, whole wheat flour, wheat germ, baking powder, baking soda, and salt.
  • add Parmesean and 3/4 cup of the cheddar cheese and set aside.
  • In another bowl, combine egg and sugar, then whisk in the oil and Orange Puree (carrots and sweet potatoes).
  • Fold the wet ingredients into the dry and mix until flour is just moistened. As with all muffins, don't over mix or your muffins will be tough and over-dense.
  • Scoop the batter into muffin tins, filling just over the top. Sprinkle the tops evenly with the remaining 1/4 cup of cheese and bake for 25 to 30 minutes, until the tops are golden brown and a toothpick comes out clean.
  • Ideally, serve muffins warm.

Nutrition Facts : Calories 222.2, Fat 14.2, SaturatedFat 4.5, Cholesterol 70.5, Sodium 470.7, Carbohydrate 15.8, Fiber 1.4, Sugar 5.2, Protein 8.6

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