My kids have been loving these cheese muffins. They are not sweet cheese muffins, but they pack a punch of cheesy goodness. They are fluffy and soft, keep well, and freeze well. If you use soft white whole wheat or pastry whole wheat flour, you will hardly be able to tell they’re whole wheat at all. They make a tasty dinner side dish that is quick to whip up and then the leftovers can be lunch the next day. The great thing about muffins is how quickly they bake – when I need a quick bread to accompany dinner, I make muffins – and right now, these are the favorites at our house.
When I want to have a lower-carb dinner but the kids need their starch filler, these muffins whip up in a jiffy and are so good.
They make great lunches, too! A slice of salami sandwiched in the muffin is delicious.
I like to make a batch of three or four dozen at a time: have some with dinner, some for lunch the next day, and put a bag into the freezer so I can pull out something for a simple lunch another day.
You can use any cheese you have on hand, but a sharp Cheddar will make the tastiest and cheesiest muffin.
I took a cheese bread recipe a friend had recommended to me and adjusted not only the cooking time, but also made it whole wheat and cut the sugar in half. It’s still scrumptious.
I use all soft white wheat (or pastry whole wheat) flour in mine, but if you’re using standard hard red whole wheat flour, I recommend using only half whole wheat and half white.
Recipe: Whole Wheat Cheese Muffins
* 3 1/2 cups flour (I use whole wheat)
* 1/4 cup sugar
* 2 Tablespoons baking powder
* 2 teaspoons salt
* 2 cups shredded Cheddar cheese
Gently mix in
* 2 eggs
* 1 1/2 cups milk
* 2/3 cup oil or melted butter
Scoop into muffin tins lined with papers or silicone baking cups. Bake at 400* for around 15-20 minutes.