Easy Cheddar Cheese Muffins are so moist, tender and delicious! This cheese bread is perfect for soups, stews, BBQ or any meal!
Element
Wheat Flour – I use a variety of flour for these cupcakes, but you can also combine with raw wheat bran if you like.
sugar – just a tablespoon adds a lot of flavor to these cupcakes. You can use a quality sugar substitute suitable for baking, gravy like Splenda, or omit if you prefer.
baking powder – baking powder helps these cupcakes rise as we’re baking.
salt – you’ll only need a little salt in these cupcakes
Cheddar Cheese – grated cheddar makes these cupcakes! I like to use my overlocker and cheese from several bagged cheeses that have additional components that prevent cheeses from joining together in the package. This made for cheese doesn’t work as I like in the recipes.
eggs – a large, fresh egg is needed in the dough.
dairy – You can use whole or low-fat milk in this recipe, or use plant-based or dairy-free milk if needed.
butter – I used melted butter in these cupcakes. If you don’t have milk, you can substitute with cooking oil or coconut oil.
Easy Cheddar Cheese Muffins are so moist, tender and delicious! This cheese bread is perfect for soups, stews, BBQ or any meal!
Step by step guide
To start, you’ll combine ingredients including flour, baking powder, sugar, and salt. Then you’ll add the shredded cheddar cheese. I like to buy my cheddar cheese on the block and then use the builder to cut the cheese by hand.
Gently pat your string cheese onto the pasta to coat it.
Easy Cheddar Cheese Muffins are so moist, tender and delicious! This cheese bread is perfect for soups, stews, BBQ or any meal!
Whip the milk, melted butter and eggs together, then it becomes noodles and cheese until it’s combined. Be careful not to over mix or you’ll end up with chewy muffins.
Before the implementation instructions
You can also make these cheddar muffins ahead of time. Simply bake according to instructions and then to finish. Move them to the box contains is safe in the freezer and keeps for up to 3 months. Then reheat and serve.
