Cheesy Whole Wheat Cheddar Muffins
If you love cheese, you will adore these scrumptious snacks that are perfect for a quick breakfast!
Yield
12 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cup |
whole-wheat flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
sugar
|
|
| ¾ | cups |
cheddar cheese
sharp,grated |
|
| 1 | large |
eggs
|
|
| 1 | cup |
milk, skim
or whatever milk you have |
|
| ¼ | cup |
butter
or margarine, melted, or olive oil |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
whole-wheat flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
sugar
|
|
| 177 | ml |
cheddar cheese
sharp,grated |
|
| 1 | large |
eggs
|
|
| 237 | ml |
milk, skim
or whatever milk you have |
|
| 59 | ml |
butter
or margarine, melted, or olive oil |
|
Directions
Preheat the oven to 400℉ (200℃). Combine the flour, baking powder, salt and sugar in a large bowl. Add the cheese and blend well. Make a well in the center of the mixture.
Combine the egg, milk and margarine and add the mixture to the dry ingredients, stirring until just moistened and no flour streaks remain.
Spoon the mix into muffin tins that have been sprayed with a non-stick spray, filling 2/3rds full.
Bake for 20 to 25 minutes or until done and lightly browned. Let cool in the tins on a wire rack enough to handle. Remove the muffins onto wire rack. Serve warm.
