Sunday, September 30, 2018

Whole Grain, High Protein Cheese Muffins

This recipe comes from the blog Ben & Birdy, and she in turn got it from The Pioneer Woman.  For once, I did not change anything about the recipe!  I've had really good luck with recipes from that blog, so don't usually tinker with them excessively.
This was my first time using spelt flour.  They also have whole wheat flour.  I like the flavor and texture of whole grains, but believe me when I say they do not taste like they're made with whole grain flours and they are very moist, soft, cheesy, and delicious!  I mean, there's twice as much cheese as flour, how could they not be moist and wonderful?  My husband and I both loved them.
These muffins are exceptionally high in protein because whole grain flours have more protein than white and each muffin has a full serving of cheese, which is of course also full of protein.  They also have fewer carbohydrates than most muffins since each muffin only has 2 tablespoons of flour, which is half a serving.  You can either feel very virtuous while you devour your single muffin, or you can take it as your cue to eat a second muffin.  Entirely up to you!
Our muffins sadly met with disaster when they were cooling and all but 1 ended up knocked on the floor, but we did enjoy the ones we ate and I can confirm the miracle survivor muffin reheated nicely in the toaster the next day!
Whole Grain, High Protein Cheese Muffins
1 C spelt flour
1/2 C whole wheat flour
1 1/2 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1/2 tsp garlic powder
3 C shredded sharp cheddar (this is 3/4 lb- I used bagged cheese)
4 Tbsp butter
1/2 C buttermilk (I just mixed a teaspoon of vinegar with 1/2 C milk and let it sit for a few minutes)
1/2 C regular milk
1 egg
Preheat oven to 375 and grease a 12 hole nonstick muffin tin.  These will probably stick badly to tin that is not nonstick!  Set aside.
Stir together the dry ingredients, then stir in the grated cheese.
Melt the butter in a 2 cup glass measuring cup in the microwave, then add the buttermilk, regular milk, and egg.  Beat with a fork until the egg is well mixed.
Pour the wet ingredients into the dry ingredients and stir just until well combined.
Divide batter evenly among the muffin tin wells and bake until golden and a toothpick comes out clean, about 17-22 minutes.  These are very moist muffins because of the cheese so the toothpick may be a little wet looking, but clear-wet, not muffin batter-wet.
When muffins are done baking, let them sit for 10 minutes or so, then use a plastic knife to gently run a plastic knife around each muffin to loosen them from the tin. 

Yield: 12 biscuits

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