Note: I'm not much of a chef or baker, but there are a few quick, simple recipes I like to make. Please keep in mind that these recipes reflect only my own experience, and that if you choose to follow them you do so at your own risk!
I'm certainly fond of sweets, but I also enjoy a good savory snack. These cheese muffins are great paired with a fresh apple for a quick snack or breakfast, or as a lunch or supper accompaniment to soups and salads.
- 2 cups einkorn flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 cup shredded or grated parmesan or cheddar cheese
- 2 eggs
- 5 oz. plain Greek yogurt
- 1/4 cup milk
- 4 tablespoons butter, melted
* Einkorn flour is made from an ancient variety of wheat and is naturally moister than all-purpose flour. If you substitute all-purpose flour, you may need to add 1-2 extra tablespoons of melted butter.
1. Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with baking parchment muffin liners, or grease the muffin pan with butter--plain paper or foil liners will stick to the muffins.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and paprika. Add the cheese and stir so that it's evenly distributed throughout the flour mixture.
3. In a small mixing bowl, lightly beat the eggs. Add the yogurt, milk, and melted butter and stir to combine.
4. Add the wet mixture to the dry mixture and gently fold to combine. Work the two mixtures together until no visible dry spots remain.
5. Spoon the muffin mixture into the prepared muffin pan. Bake in the preheated oven for 15 to 20 minutes, or until the muffins are golden brown. Carefully remove the muffins from the pan and let cool on a wire rack. The muffins are best served warm, so reheat any leftover muffins before serving!
Makes 12 muffins