Cheese Loaded Muffins

Really, a serious amount of cheese has gone into making these cheese-loaded muffins, so you can’t really complain that they’re not cheesy enough. These muffins also have an interesting texture; they’re a bit crispy on the outside and the surface is almost shell-like that you’d want to pull the muffin apart. The inside of the muffin is airy and very, very cheesy. This crazy-good recipe is featured by Ree at The Pioneer Woman.

Cheese Loaded Muffins
Serves 6
Really, a serious amount of cheese has gone into making these cheese-loaded muffins, so you can’t really complain that they’re not cheesy enough. These muffins also have an interesting texture; they’re a bit crispy on the outside and the surface is almost shell-like that you’d want to pull the muffin apart. The inside of the muffin is airy and very, very cheesy. This crazy-good recipe is featured by Ree at The Pioneer Woman.
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 1/2 cups flour
  2. 1 1/2 tablespoons sugar
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 3 cups shredded colby-jack cheese
  6. 1 cup milk
  7. 1 egg
  8. 1/4 cup (1/2 stick) melted butter (I used salted)
Instructions
  1. In a medium sized mixing bowl, whisk together all of the dry ingredients. Next stir in all three glorious cups of cheese.
  2. In a seperate bowl, whisk egg, milk, and butter together. When mixed thoroughly, pour the milk mixture into the dry ingredients and stir with a spoon to combine.
  3. Bake in greased muffin tins in a 375° oven for 20-25 minutes. Makes 12 muffins.
Notes
  1. Recipe Courtesy of Cool Home Recipes.
Shades of Pink Magazine http://shadesofpinkmagazine.net/
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