These are so very good warm, and a perfect accompaniment to vegetable, split-pea, or celery soup. Next time I make them I will use a sharper cheddar cheese; this time I used what was available from the value-priced grocery store. They are filling, and with soup make an economical meal.
Ingredients
3 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 ½ cups shredded Cheddar cheese
1 ½ cups milk
2 tablespoons butter, melted
Preheat an oven to 350 degrees; use muffin liners in your 12-muffin pan.
Stir together the flour, baking powder, salt, and cheese in a large bowl. Add the milk and melted butter and stir to form a soft dough. Spoon the dough into the muffin cups.
Bake for 20 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Turn on the broiler and lightly toast the tops, no more than 1-2 minutes. You want color, not more cooking. Serve warm with butter or honey, and enjoy.
Oh goodness, those would be great with our chicken chili. Thank you for posting this.
Yippee! I am glad that they will work for you.
I’m sad that baking weather is almost done. During the summer I end up either occasionally sneaking it in on evenings when a storm is running through and its cool enough to open windows or else trying to fit something small in the toaster oven.
I’m the same way, but I am thinking of trying to “bake” some stuff outside on a gas grill.
https://www.atcoblueflamekitchen.com/en-ca/recipes-menus/recipes/barbecued-bannock-biscuits.html
Indirect heat, some spacing above the burners, and maybe a foil cover might be enough to mimic an oven on the grill. I’ll let you know if I try something like this.
Please do – better yet, write up a FYCE on your technique!!!! (Inquiring minds, etc.)
We pretty much AC it in the summer for various reasons ranging from allergies to pollen counts to poor air quality to high heat work environments. Also, the dogs prefer the AC – not fans of summer weather. So I bake year-round. At least this recipe did not require an infamous Bundt pan!
But it could have!
https://kitchenfunwithmy3sons.com/savory-breakfast-bundt-cake/
Not exactly a cheese muffin ring and in fact very close to the Bundt pan quiche Lorraine a friend of mine knows how to make.
I almost always use the toaster oven instead of the regular oven, even in the winter. I have a pretty large one that fits a standard quarter pan (or two if I want to use multiple racks) and it has convection too, so it does a great job. And it’s just so much quicker to preheat and uses less energy. I’m a big toaster oven supporter. I’ve made muffins in there too.
I have never owned a toaster oven, I bow to your experience!
Really yum, and they freeze well.
Food I Can Eat.☺️☺️
Muhahahaha
That looks great and simple, I’m totally making these soon!
Super simple! No yeast required (I am intimidated by yeast breads – all that rising and punching down).
And without the trip to Red Lobster!
You are a laugh riot! I will make these when we see you next – and get the good cheddar!