“Cheese Bouquet” Muffins Recipe
We could enjoy our Cheese Bouquet Muffins for breakfast or serve them with a soup or salad for a light lunch.
Ingredients
- 1 cup + 1tablespoon finely shredded cheese, divided
- 1 ½ cup + 1 tablespoon finely shredded Parmesan
- 1 ½ cup + 1 tablespoon finely shredded blue cheese
- 2 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 3/4 cups low-fat milk
- 2 ½ tablespoons extra virgin olive oil
- 1 large egg
- Cooking spray
- --Optional:
- 1 ½ cup + 1 tablespoon finely shredded white cheese
- ¼ finely chopped curly parsley
Directions
- Preheat oven to 350° F (180 ° C)
- Place each of the tablespoons cheese in a small bowl and set aside.
- Combine the flour, remaining cheese, sugar, baking powder, baking soda, salt and freshly ground black pepper in a medium bowl, stirring with a whisk.
- Separately, combine the milk, olive oil and egg and add gradually to the flour mixture, stirring just until moist.
- Spoon batter into muffin cups coated with cooking spray.
- Sprinkle evenly with reserved 3 or 4 tablespoons cheese
- Bake at 350° for 20 minutes or until muffins turn golden brown
- Remove muffins from pans right after getting them out of the oven and place on a wire rack.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 18 servings | |
| Calories 232 | |
| Calories from Fat 121 | 52% |
| Total Fat 13.7g | 17% |
| Saturated Fat 7.61g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 697mg | 29% |
| Potassium 107mg | 3% |
| Total Carbs 15.17g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.85g | 2% |
| Protein 11.87g | 19% |
