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Imagine the softest muffin you’ve ever had, marbled with gooey melted cheese. Although I suppose they would be excellent at breakfast, these delectable beauties have been a staple at our family dinners for years. When you need a quick bread to go along with dinner, they fit the bill and pair beautifully with everything from ham (think Easter dinner!), roasted chicken, beef roast, or even a tasty green salad. When eaten straight from the oven, the warm buttery flavor makes them downright irresistible. You won’t be able to stop at just one.

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This recipe comes together in just 5 minutes and then is baked to perfection in 20 minutes.  I love that it uses ingredients I usually always have on hand. Whenever I want the delicious comfort of a warm roll but don’t have the hours needed to make one with yeast, this is my go-to recipe. I hope you enjoy!

Cheesy Muffins (Adapted from Paula Deen’s “The Lady and Sons, Too!)

1 1/2 cups of all purpose flour

1 tablespoon sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3 1/2 cups of grated cheddar cheese

1 egg, whisked

1 cup of milk

1/4 cup of butter, melted

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Preheat oven to 350 degrees and grease a muffin tin. Stir together the flour, sugar, baking powder and salt.  Stir in the cheddar cheese and fold in to completely coat the cheese. Beat the egg in the milk and then stir gently into the flour mixture, just until it is combined. Pour in the melted butter and stir gently. Fill the muffin tins completely until you have used all the batter. Bake for 18-20 minutes until slightly golden brown. Makes 12 muffins.

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