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When I made these muffins, I did not completely submerge the cheese cubes with batter, and the result was that the cheese bubbled up and coated the top of the muffins. They were delicious that way, but when I make them again, I will try topping some of the cheese cubes with batter to see if I get a gooey, cheesy center. I'll update this post once I've given it another go.
Makes 10-12 muffins
20 minutes preparation time
20-25 minutes baking time
1 cup all-purpose flour
1 cup white whole wheat flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon dried lavender
1 egg, lightly beaten
1 cup milk
1 1/4 cups grated cheddar
12 small cubes of cheddar (mine were about 1/2-inch cubes)
Preheat the oven to 375 degrees and oil a standard 12-cup muffin tin (or line it with cupcake liners)
Whisk the flour, baking powder, salt and lavender together in a small bowl. Add the egg, milk and grated cheese, and mix just until all of the flour mixture has been incorporated. The batter will be stiff and quite lumpy.
Spoon the batter into the cups of a muffin tin, filling each cup about two-thirds full. Push one cube of cheese into each muffin. The batter will come up around the sides of the cheese cube but will not quite swallow it.
Bake until a toothpick comes out clean (don't put it in the center where the cheese is), about 20 to 25 minutes. The muffins are best served warm.
Jobs for children: Children can help grate cheese, measure, mix, grease or line muffin tins, and, of course, hide the cheese.