Delicious Cheese Muffins

It is hard to believe that we  are 4 days into a 2011. I went to the post office today and was talking to our mailman Kenny, when he said he is looking forward to  Spring, it really made me think, as only what ? 3-4 months and we are heading there again, we’ve already started to sort what to plant in the garden this year, and I’m definitely doing Spaghetti Squash, I fell in love with it last year,  you know what I wish we could grow in the garden ?Cheese…I love cheese; I bought an extra milk today and will be making farmer’s cheese tonight.

 

I took a week long break from baking. It feels good, but I can’t do for a long time without turning my oven on, so today I made Cheese Muffins, we had some extra cheese in the fridge, shredded mozzarella so I used that.

yummy, moist, delicious cheesy muffins, 

just what I needed after all the Christmas Cookies.

 

 

 

3 cups* shredded cheese ( I used mozzarella, but you can use you favorite cheese, or use combination of cheeses)

1 1/2 cup all purpose flour

1tsp salt

2tsp baking powder

1egg

1cup milk

1/4 cup(50grams) melted butter

1/4 tsp ground pepper(omit if making for kids)

2 tsp sugar

caraway seeds(optional)

 

* for those who don’t have measuring cups, use cup with the volume of  250ml

 

 Cheese Garlic Muffins : add 3 finely chopped garlic cloves ( add to the wet ingredients)

Ham and Cheese Muffins : add 1/2cup chopped ham (add to the cheese mixture)

Olive Cheese Muffins : add 1/2 cup roughly chopped olives(add to the wet mixture)

Preheat oven to 360F(180C)
In a medium size bowl, prepare cheese, shred the cheese, you can use your favorite cheese combination as well. Stir.

Add flour, baking powder,salt and pepper(if using), stir till combined.

In a small bowl, whisk together, milk egg, sugar, add melted cooled butter.

Add dry ingredients into the wet mixture, using a wooden spoon, stir until combined, don’t over mix.

Divide batter into your muffin pan.Sprinkle caraway seeds on the top.(if using)

Bake at 360(180C) for about 15-20 minutes.

Top should be lightly golden and toothpick  should come out clean.

Remove from the oven, unmold the muffins from the pan and let cool slightly.

They are best, lukewarm or at room temperature, but still delicious if cooled.