Monday, January 19, 2015

Buttermilk Cheddar Mini Muffins #MuffinMonday

Mini muffins are the perfect small snack, especially when they are made with extra bitey cheddar cheese, buttermilk and a good sprinkling of freshly ground black pepper. 

I had a baking failure today. No, not these lovely little muffins. They are a breeze to slap together and bake up golden, with crunchy outsides and more-ish insides. I could have eaten all 12 singlehandedly, so I made myself quit at one and I brought them along to share with my Bible study ladies. Where I proceeded to eat two more. Cheesy muffins are one of my weaknesses. The major failure was the coconut rum shortbread cookies I’ll be sharing tomorrow.

I creamed the butter, add the powdered sugar and then the rest of the ingredients. Spread the dough out and popped the pan into the oven, smugly thinking to myself, “with time to spare!” I set the timer for 12 minutes initially and checked on the shortbread when the bell rang. It was bubbling! I mean seriously, truly, like I had made caramel in the baking pan or something, bubbling. And that is what you get when you bake a cup of butter with powdered sugar, some coconut and a little cornstarch. A viscous mess that will never, ever become cookies. I forgot the flour. Totally user error. Man, I hate when I do that!

And that is my excuse for eating three cheesy muffins. Consolation. You find your own excuse.

1 cup or 125g flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 oz or 85g extra sharp cheddar cheese, divided
Freshly ground black pepper
1 egg
1/2 cup or 120ml buttermilk
1/4 cup or 60ml canola or other light oil

Preheat your oven to 350°F or 180°C and liberally grease your 12-cup mini muffin pan. You could probably stretch this batter to 18 mini muffins if you fill the cups three-quarters full.

Grate your cheddar, if it’s not already grated.

In a large mixing bowl, combine your flour, baking powder, baking soda, salt, and a few generous grinds of black pepper.

In a smaller mixing bowl, whisk together your egg, buttermilk and oil.

Pour your liquids into the dry ingredients and stir until just mixed.

Now fold in all but a handful of the grated sharp cheddar.

Divide the batter between the prepared cups in the muffin pan. Top the batter with the reserved grated cheddar. Give each one another good grind of black pepper.

Bake in your preheated oven for 15-20 minutes or until the muffins are lovely and golden.

Allow to cool in the pan for a few minutes then remove to a wire rack to continue cooling.

These are fabulous warm or room temperature and go great with a glass of wine or whatever cocktail you might be serving.


Ever have a disaster in the kitchen? Do share!

What a difference some flour makes, right?! 
Check back tomorrow when I'll be sharing these wonderful coconut rum cookies with rum glaze for Creative Cookie Exchange.

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