These delicious savory cheese muffins are great for breakfast and can also replace dinner rolls for dinner.
The original recipe, found in the Best Recipes cookbook, is actually for cheese bread; it calls for all-purpose flour, whole milk, butter and sour cream.
I used whole-wheat flour, olive oil, reduced fat milk, and Greek yogurt – with excellent results. Don’t omit the cayenne in these cheese muffins! It adds a really nice kick.
- 2½ cups white whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon cayenne
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup (4oz) extra sharp cheddar, cubed into ½-inch cubes
- 2 large eggs
- ¾ cup (6oz) reduced-fat Greek yogurt
- ¼ cup olive oil
- 1 cup reduced-fat milk
- ½ cup (2oz) shredded Parmesan for sprinkling on top
- Preheat oven to 350 degrees F. Spray 16 muffin cups with nonstick spray.
- In a large bowl, whisk together flour, baking powder, cayenne, salt and black pepper. Mix cheddar in with a spatula.
- In a medium bowl, whisk together eggs, yogurt, oil, and milk.
- Add liquids to flour mixture. Mix with a spatula, just until incorporated.
- Transfer batter to prepared muffin cups, filling each about ¾ full. Batter will be thick. You can smooth it out with a spatula, or allow it to stay uneven, as I do, and get interestingly shaped muffins. Sprinkle tops of muffins with Parmesan.
- Bake 17 minutes, or until top is golden-brown and a toothpick inserted in center of one of the muffins comes out clean. Cool 5 minutes in pan, then transfer to a cooling rack to cool 5 more minutes before serving.