Fluffy Savory Cheddar Muffins
These savory muffins are perfect for breakfast or snacks, and they are freezer-friendly! You'll want to enjoy them all week long.
Servings: 10 muffins
Ingredients
- Cooking spray
- 1 cup milk of your choice
- 3 TBSP butter or non dairy butter or coconut oil
- 1 egg or 1 large flax egg - see notes
- 1/4 tsp cayenne optional
- 1-3/4 cup all-purpose flour or gluten-free all purpose flour
- 1 TBSP baking powder
- 1 TBSP granulated sugar
- 1/2 tsp salt
- 1 cup shredded cheddar cheese plus more for topping, or vegan cheese
Instructions
- Preheat oven to 350 F and prepare a muffin tin with muffin liners or cooking spray.
- Add milk, melted butter (or coconut oil), eggs (or flax eggs) and cayenne in a bowl. Stir until just combined.
- Stir in the flour, baking powder, sugar and salt. Then fold in the cheddar cheese.
- Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full. Sprinkle with cheddar cheese on top if desired. Yield is 10 to 12 muffins, depending on how much you scoop in! Bake for 20-25 minutes, until the muffins are firm to the touch.
Notes
Make a flax or chia egg for this recipe
- 1 tablespoon chia seed or flax
- 3 tablespoons of water
