Cheddar Cheese Muffins (Savory Cake Recipe)
Cheddar cheese muffins are one easy appetizer. I followed a usual cake batter recipe but instead of making it sweet, I flavored it with both jalapeño Cheddar cheese and smoked cheddar cheese, sun-dried tomatoes and chopped walnuts. As a reminder of the flavors, I topped each muffin with sun-dried tomato pesto.
Today, the girls were in charge of the barbeque lunch. They grilled several vegetables, sausages for hot dogs and finally placed a few sweet potatoes in the ashes. I didn't want to interfere with their menu, so all I did was a few of these easy, cheesy appetizers. I'm sure they didn't mind!
Yields: 18 appetizers1 egg, at room temperature
1 teaspoon granulated sugar
2 cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon red chili powder
3/4 teaspoon ground dry mustard
3/4 teaspoon salt
1 cup whole milk, at room temperaturea
1-½ tablespoons sour cream (optional)
4 tablespoons unsalted butter, softened to room temperature
2 tablespoons sun-dried tomatoes in olive oil, chopped
3 ounces jalapeño Cheddar cheese, diced
3 ounces smoked Cheddar cheese, diced
3 tablespoons walnuts, chopped
1 teaspoon Mrs. Dash seasoning (or any other dried herbs), chopped
3 tablespoons Parmesan cheese, freshly shaved
3 tablespoons sun-dried tomato pesto
Preheat the oven to 400°F.
In a mixing bowl, beat the egg with the sugar for about 4-5 minutes. Add Mrs. Dash seasoning and dry mustard.
In another bowl, combine the flour, salt, baking powder and red chili powder. Sift all the dry ingredients.
Add the dry ingredients to the egg mixture. Mix well. Add sour cream (if used), milk and butter. Add the cheeses, chopped sun-dried tomatoes and finish with the walnuts.
Apply a thin layer of melted butter to the molds (or place a cupcake liner). Pour in the cake batter. Sprinkle the top with Parmesan cheese.
Bake for 5 minutes at 400°F; lower the temperature to 375°F and bake for another 25-30 minutes. A skewer or a toothpick inserted into the muffin should come out clean.
Remove from the oven and allow to cool for about 10 minutes.
Garnish with red pesto.
Serve warm or at room temperature with herb butter on the side.
The recipe yields 18 regular muffins made in non-stick muffin pans; they're perfect for easy release and quick clean-up. Don't forget to brush the molds with a thin layer of butter.
Count about 3/4 cup of each diced Cheddar cheeses.
Sifting dry ingredients helps get rid of lumps of flour and aerates the mixture when liquid is added. It's an important step when you're baking so you get a moist result.
Check out the link for more cake recipes.Published By: on May 31, 2011.