You know those little mini breakfast muffins you get in hotels, the ones that make the kids think sweet muffins should be the staple of every breakfast? Well these mini cheese muffins are our Cleaned up version of those, perfect for breakfast, lunchboxes or another time. These moorish little cheesy bites of deliciousness have all the yum and none of the sugar crash!
Course: Baking, Breakfast
Cuisine: Clean Eating
Keyword: Mini cheese muffins
Servings: 12Mini muffins
Author: Stephanie
Ingredients
½CupFlour I used spelt flour on this recipe. You could also use regular wholemeal, Buckwheat or Einkorn
½CupCheddar cheese Grated
3tbspButter Melted
2tbspMilkDairy, Oat, Almond
1SmallEggWhisked
½tspBaking powder
¼tspSalt
Instructions
Heat your oven up to 200° and grease a 12 hole mini muffin pan with either some melted butter or olive oil so you can release the muffins easily
In a large mixing bowl add the flour baking powder, salt and then the cheddar cheese and combine gently
Add the egg, butter and milk and combine until just mixed. Don't over mix the cheesy muffin batter
Divide the mixture between the muffins holes keeping each one only half full so you give the muffins plenty of room to rise. Add a few leftover stands of cheddar to each muffin
Bake for 8-10 minutes, keeping an eye on them as they cook. Take them out when they're golden brown on top
Cool on a wire cooling rack for 10 minutes and then serve