First, I would like to thank Theraflu for this post, because without thee, I would still be hacking up a storm and be even more cranky than I am in general (Yes, that is possible).
I’ve spent the past week unabashedly eating Girl Scout cookies by the sleeve (Have you tried the Lemonades? Holy Jesus!). So in penance, I decided to rid my pantry of all things that are not fruits or veggies. I had a ton of leftover cheddar cheese from making my Shepherd’s Pie and I needed to do something with it quick. Shredded cheddar and peanut butter are on the list of things I am not allowed to have in the house because I will attack them with a spoon or my face. Or both. Multiple times. I did some research on making savory muffins and I combined a bunch of recipes together here. I made a few major changes in relation to the recipes I’ve read, including decreasing the size, using a 12 muffin tin and using almond milk. I wanted to use almond milk, not only because I had it in the house, but because it is 1/3rd the calories of milk and has vitamin E (for my luscious locks). This is a very clean palate recipe–you can switch up the cheddar with any cheese, add some dried herbs instead of cayenne, or even switch up your choice of hot pepper. Please enjoy.
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1/4 teaspoon cayenne pepper
- pinch of salt
- 1/2 teaspoon coarsely ground pepper
- 1 egg
- 1-1/4 cups unsweetened almond milk (You can use regular milk. However, unsweetened almond milk is only 40 calories per cup, compared to regular whole milk at 150 calories.)
- 2 tablespoons vegetable oil
- 1 cup (4 ounces) shredded extra sharp cheddar cheese
In a bowl, whisk the egg, milk and oil.
Add the flour, sugar, baking powder, cayenne, salt and pepper. Stir in cheese.
Fill muffins cups lined with paper liners or coated with cooking spray two-thirds full.
Bake at 375° for 25 minutes or until a toothpick comes out clean. Makes 1 dozen muffins.
Each muffin is around 150 calories.