Est. 2011

September 21, 2016

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Recipe | Slightly Sweet Cheddar Muffins

A Daily Something | Slightly Sweet Cheddar Muffins A Daily Something | Slightly Sweet Cheddar Muffins A Daily Something | Slightly Sweet Cheddar Muffins A Daily Something | Slightly Sweet Cheddar Muffins A Daily Something | Slightly Sweet Cheddar Muffins A Daily Something | Slightly Sweet Cheddar Muffins A Daily Something | Slightly Sweet Cheddar Muffins A Daily Something | Slightly Sweet Cheddar Muffins A Daily Something | Slightly Sweet Cheddar Muffins A Daily Something | Slightly Sweet Cheddar Muffins cheddar-A Daily Something | Slightly Sweet Cheddar MuffinsWell it’s officially the day before the first day of Autumn, and we’ve been baking muffins all week. Well, we baked them on Monday and Tuesday, and now it’s Wednesday and we’re up to our ears in muffins. There’s just something about this time of year that requires you to make muffins. And drink tea.

Muffins are so homey and cozy and satisfying. I don’t love super sweet muffins, so I decided to try a savory-sweet muffin stuffed full of Dubliner cheese. These are perfect for breakfast, a side at lunch or dinner, or an anytime snack. Muffins make such a fantastic afternoon snack…when I’m making dinner, the girls wake up from their nap, and daddy’s still not home from work! And they freeze well, and are the perfect on-the-go essential!

I also made oatmeal raisin and pumpkin spice muffins this week. Recipes to be finalized, and then I’ll share them with you!

Slightly Sweet Cheesy Muffins
makes 12 muffins

Ingredients
1 1/4 cup whole wheat flour
1 1/4 cup all purpose
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup shredded cheese (I used Kerrygold’s Dubliner)
8 tbsp coconut oil, melted and slightly cooled
1/4 cup maple syrup
2 eggs, slightly beaten
1/4 cup greek yogurt
1/2 c milk

Directions

Preheat oven to 425. Place muffin papers in muffin tins.

Mix together dry ingredients in a medium mixing bowl. In a small mixing bowl, mix together greek yogurt and milk. Add eggs, maple syrup, and sightly cooled coconut oil. Mix thoroughly to keep coconut oil from hardening.

Add wet mixture to dry ingredients and mix until just combined. Scoop batter into muffin papers, fill about 2/3. Bake for about 15 minutes or until wooden pick comes out clean. Let cool for 10 minutes (or until cool enough to handle). Serve warm with soft butter.

  1. Kiersten says:

    YUM! Also, these pictures are absolutely precious. Your little girl is beautiful.

    Kiersten

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