cheese muffins

Here's a tip... if you intend to bake cheese muffins, you should use cream cheese instead of sliced cheddar cheese.

When I first baked a batch of cheese muffins, I added sliced cheddar cheese (cut into small pieces).  The cheese did not melt during the baking process and I could taste the hard bits of the cheese when I bit into the muffin.

I wised up for the second attempt and I used Laughing Cow cheese, broken into small pieces.  When I bit into the baked muffin, I could taste the softness of the cheese.

The muffin remained soft even when I ate one in the evening of the next day.

INGREDIENTS

375g self-raising flour

1/4 tsp ground cinnamon

90g butter (softened)

220g castor sugar

310ml low fat milk

1 egg (at room temperature)

4 wedges of Laughing Cow cream cheese

METHOD

1. Preheat oven to 180 degrees celsius.

2. Line the muffin pan with paper cases.  Set aside.

3. Sift the self-raising flour and the ground cinnamon in a bowl.  Set aside.

4. Whisk the butter and sugar using a hand whisk until light and fluffy.  Add the milk and eggs and mix well.

5. Add the cheese and stir well.

6. Fold in the dry ingredients using a wooden spoon and stir until just blended.  Do not overstir.

7. Spoon mixture into the prepared muffin pan.

8. Bake for 20 minutes or until a skewer inserted in the middle of the muffin comes out clean .

9. Remove the muffins from the muffin pan and let cool on a wire rack before storing.

TIP #1

I prefer to fill the muffin cases until almost full so that when the muffin is baked, the muffin will rise above the paper case.

TIP #2

This muffin goes well with a hot cup of coffee.  Bon appetit!