Wine And Cheese Muffins Recipes

SAVOURY CHEESE MUFFINS

Steps:

• Preheat oven to 180C/350F (standard) or 160C/320F (fan).
• Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
• Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
• Whisk Dry ingredients in a bowl.
• Whisk Wet ingredients in a separate bowl.
• Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
• Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
• Bake for 22 - 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
• Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!

CHEDDAR CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
• Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

WINE COOLER MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 jumbo muffin cups.
• In a large mixing bowl, combine baking mix and sugar. Pour in wine cooler and mix well. Spoon batter into prepared muffin tins.
• Bake in preheated oven until golden, about 15 minutes. Remove muffins from tin and place on cooling rack.

HAM AND CHEESE EGG MUFFINS

Steps:

• Preheat your oven to 350 degrees. Spray a muffin tin heavily with cooking spray. (Please note that a silicon muffin tin works best.) Set aside.
• In a large bowl, whisk together the eggs, milk, and spices.
• Stir in 1/2 cup of the shredded cheddar cheese, ham, and the green onions.
• Fill the muffin tins. Top with the reaming 1/4 cup cheese.
• Bake for 25 to 30 minutes or until the eggs pull away from the side of the muffin tin and are set in the middle.
• Store leftovers in the refrigerator for up to four days. Read here on how to freeze and reheat egg muffins.

CHEESE MUFFINS

Steps:

• In bowl stir together flour, sugar, baking powder, baking soda and salt.
• In another bowl stir in cheese,yogurt, butter and eggs.
• Add this mixture to dry ingriendents and stir just enough to moistened.
• This batter will be stiff.
• Fill greased muffin tin with batter.
• Bake at 400 for 15-20 minutes.
• Makes 12.

WINE AND CHEESE MUFFINS

Steps:

• Preheat oven to 400°F.
• In a medium bowl, combine baking mix, wine, oil and egg.
• Using a fork, beat the mixture for 30 strokes.
• Stir in the cheeses and chives.
• Divide the mixture between 12 (2 1/2 x 1 3/4 inch).
• muffin cups, greased or lined with paper cups.
• Bake 15-20 minutes or until a toothpick inserted in the center comes out clean.

CHEESE MUFFINS

Steps:

• Preheat the oven to 350 degrees. Sift together the flour, sugar, baking powder, and salt. Stir the Cheddar into the dry ingredients until all the particles of cheese are coated with flour. Beat the egg with the milk and stir this into the flour mixture until just blended, then add the butter. Bake the batter in greased muffin tins for 20 minutes.