I usually prefer my bakes to be sweet rather than savoury. However there are some exceptions, e.g. some pastries or bread with savoury stuff such as bacon, ham, tuna and cheese! Stephanie posted her cheddar cheese muffins recently and I was attracted to them instantly. I was imagining myself taking a bite off the hot, freshly baked, moist muffins (^-^) Oomph! Was busy the other day (just another of my packed Tuesday) and was feeling so lethargic and worn out to do any baking. Procrastinated till late evening, then remembered Steph’s muffins and gotten excited again! Muffins are a quick fix, so I should be able to get them done in a jiffy!
Went to get the ingredients and started baking. However, did not realize that I ran out of plain flour! How could that happen?!!!! Everyone knows my house is well stocked (I have tons of flours of at least 8-10 types, sugar of a variety, etc). Can’t believe myself! Anyway, was too late to run down to get the flour, so I substituted with cake flour. And I happily added the cheddar cheese slices into the batter, scooped it into the muffin liners, then realized I forgot to save some for the topping! I could go tear up some more cheese slices but I was lazy. I used my shredded mozzarella cheese as the topping instead (^-^)
The muffins were baking in the oven and while coaching my girls with their exam preparation, I tried hard not to get distracted with the aroma. “Ding” and I removed the baked muffins from the oven, with my little boy enthusiastically following behind me. He kept asking, “Can I eat one now? Please, please, please.” Told him they were still hot and that Mummy needed to take photos first! (^-^) He waited impatiently and once saw that I put down my phone (hehehe… all my photos taken using my iPhone.) , he reached out for the muffin and started gobbling down. Seeing his satisfied expression while he enjoyed the muffin, hubby and I could not resist and each took a muffin too. Yummy!
Steph has kindly shared her recipe in our Culinary Kitchenette blog and here’s the link Sliced Cheddar Cheese Muffins Thanks Steph. Love this recipe!
Below is my modified (not by choice) version (^-^)
Made 12 standard size muffins.
80 ml canola or corn oil
1 teaspoon pure vanilla extract
260 grams plain flour (I used cake flour)
100 grams caster sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5-6 slices of cheddar cheese (I used 6 slices and forgot to save some for topping!)
12 tbsps. shredded mozzarella cheese
In another large bowl, sift the flour then whisk in all the dry ingredients. Tear the cheese pieces into 2-3cm sizes and drop them into the mixture. Gently stir in the cheese pieces such that they are evenly spread throughout the dry mixture.
Slowly pour the wet ingredients into the dry ingredients and using a spatula, gently fold the wet ingredients into the dry ingredients until the dry ingredients are sufficiently moistened. It should take about 15 -20 strokes. Avoid overmixing as the muffins will become very tough. The batter will be thick and lumpy.
Scoop the batter into muffin cups and top each with a tablespoon of the shredded mozzarella cheese (original recipe to use the sliced cheddar cheese) before u put them into the oven.
Bake for about 15 – 20 min or until u smell the aroma of the baked muffins and the tops are browned. The cake tester/skewer test will not work as the melted cheese within the batter would be sticky. Cool the muffins for about 10 min before consuming as the cheese would be very hot.