Baking used to be a big hobby of mine, then I quit because of prediabetes, which was a downer. So, I’m delighted I have discovered savory cheese muffins – a recipe that just happens to be both blood sugar friendly and a big hit with family and friends.
I started from a cheese muffin recipe I found on Allrecipes. Reviewers loved it but at the same time, complained there was too much sugar.
Too much sugar? Well, now – I could do something about that. I retrieved the flour canister from the back of the cabinet.
I started with the recipe but changed a bunch of things. I slashed the sugar to a tablespoon, subbed all white flour with half whole wheat flour, and used olive oil instead of butter. I also used reduced-fat shredded cheese. For added flavor, I added some cayenne and garlic powder to the batter.
The muffins were a cinch to put together, and assorted teens and adults were very pleased with the results. It’s going to be fun to personalize these cheese muffins even more by adding extras such as chopped turkey pepperoni, fresh parsley, basil, sautéed onions, chopped jalapeños or a handful of corn.
The muffins have a dense, moist texture and paired nicely with a main dish salad for a late August supper.
My husband says the savory cheese muffins will be perfect with soup, chili or stew.
Soup and chili – yikes! I would rather pretend these warmer days will last forever, but living in Ohio, I know that shorts soon will be replaced by jeans.
Bake these muffins, however, and the warm, cozy aroma of melted cheese will fill your kitchen. That will be a consolation.
Savory Cheese Muffins
1 cup white flour
1 cup whole wheat flour
1 T baking powder
1 t. salt
1/2 t. baking soda
1 1/2 cups reduced fat (or regular) shredded Cheddar cheese
1 cup plain yogurt (or 3/4 plain Greek yogurt mixed with 1/4 cup water)
2 large eggs, lightly beaten
1/4 cup olive oil or butter
Preheat oven to 400 degrees.
Spray 12 pan muffin cup with cooking spray.
In a large bowl, mix first five ingredients, then stir in grated cheese. In a smaller bowl mix yogurt, eggs, and oil or butter. Make a well into dry ingredients, then pour in wet ingredients, mixing just until moistened.
Bake for 18-20 minutes, or until just beginning to brown or when toothpick stuck into middle of muffin comes out barely clean. Cool on rack. Muffins freeze well, but taste best served warm.