Grandma's Famous Cheese Muffins
This recipe is extremely easy so easy I perfected it at age 7 you could add some extras for instance bacon Though do not let the term muffin fool you this is a savory dish Kids will love it even making it
This recipe is extremely easy so easy I perfected it at age 7 you could add some extras for instance bacon Though do not let the term muffin fool you this is a savory dish Kids will love it even making it
- Carbohydrate 7.29053089830598 g
- Cholesterol 18.1726666666667 mg
- Fat 6.09461214593582 g
- Fiber 0.24556216312722 g
- Protein 5.2535850927546 g
- Saturated Fat 3.80006963794582 g
- Serving Size 1 1 Serving (33g)
- Sodium 240.439330245872 mg
- Sugar 7.04496873517876 g
- Trans Fat 0.338405329930718 g
- Calories 106 calories
Step-by-step
- Mix the flour, milk and cheese together in a bowl.
- Spoon mixture into greased muffin tin(s).
- Sprinkle cheese on top of the spooned mixture.
- Bake in a hot oven (around 200C) for 10 minutes or until a skewer inserted comes out clean.
Swapping self-raising flour for all-purpose flour plus baking powder fundamentally alters the rise. Pre-made self-raising blends contain a measured leavening ratio that ensures uniform gas production when hydrated. Without that exact chemical proportion, the batter produces a dense interior rather than an open crumb. Mixing liquid dairy into dry starches develops gluten rapidly. Stir the batter only until the flour disappears to avoid tough results. Greasing the 12-cup tin thoroughly prevents sticking, given the high protein content of the melting cheese topping.
The Impact of Dairy and Leavening Hydration
Self-raising flour typically includes salt and chemical leavening agents distributed evenly through milling. Combining one cup of this flour with one cup of milk creates a slack batter. Grated cheese adds fat and moisture, which interferes with gluten networks during mixing. Bake these at 200 degrees Celsius for 10 minutes. A wooden skewer inserted into the center must emerge clean. Overbaking dries out the dairy solids quickly, yielding a rubbery texture.
- Use fresh milk rather than reconstituted powdered milk for proper protein coagulation.
- Grate block cheese manually instead of using pre-bagged shreds dusted with cellulose.
- Ensure the oven reaches 200C fully before placing the tin inside to trigger immediate steam expansion.
