Toddler Snack: Whole Wheat Cheddar Muffins

I probably repeat my Ode to the Muffin at least once a week here, but, really, can you blame me?

They are so much better to pass out than crackers.

And for some reason, giving my kids a box of crackers while they play in front of the TV feels very Betty Draper.  At least I'm not smoking, right?

So, in an effort to ditch the crackers, these are my first in a line of Toddler Snack Foods.  (I should probably also work on ditching the TV, but mini-muffin#2 would be so sad without his 'Mick Mouse' and Totoro.)

I got this recipe from googling 'cheddar muffins,' reading what popped up, and picking the easiest one. Which was King Arthur Flour's Spicy Cheddar Muffins.

Some of the other recipes called for a pastry cutter to 'cut in the butter' which I have deemed well out of my comfort zone at this time.

I substituted whole wheat flour for half of the white flour, making these all the better for my mommy-conscience.  I also omitted cayenne pepper... I don't feel I really need to go in to why.

Whole Wheat Cheddar Muffins


1 cup white flour
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon sea salt

1/2 teaspoon ground black pepper
1 1/2 cups shredded cheddar cheese
1/4 cup butter
1 cup milk
1 large egg

Step 1: Preheat to 425 degrees.  PAM the heck out of your muffin tin.  I mean don't miss a millimeter or your muffins will have to be forcibly removed with a knife and maybe even pliers (I speak from experience).  Or, if you prefer, just yank them out any old way and call them muffin-mash. I vote for the plethora of PAM.

Step 2: Whisk flours, baking powder, salt, pepper and 1 cup (NOT ALL!) of the cheese in a bowl.

Step 3: Microwave the milk and butter until melted (the butter, not the milk). Stir.

Step 4: Crack egg into milk mixture and mix some more.

Step 5: Dump wet ingredients into dry ingredients.  I no longer recommend using the whisk at this point.  Whisking batter is difficult.  Go with a fork or something sturdy with no holes.  Mixer, maybe? 

Step 6:When it is all batter-y, with no flour 'pockets' (I'm picking up some fancy recipe lingo!), it's ready to be poured into the muffin tin.  And by poured, I mean scooped.

Step 7: Sprinkle with remaining cheese.  Try to keep it IN the individual muffin tins, otherwise you will have burnt cheese bits all over your muffin tin. (Combined with a lack of greasing said tin will keep you from doing dishes for days in defeat.)

Step 8: Bake for about 16 minutes.

Feel like muffins? More muffin recipes:
  1. Chocolate Chip Zucchini Muffins 
  2. Blueberry Cream Cheese Muffin Tops 

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