October is a great month for easing back into the comfort foods that are so nice to make and eat during cooler weather. If you visit here often, you probably have noticed that I’m not the most avid baker in the world. Not because I don’t love baked goods, but there are so many yummy choices at the market, time is limited, and carbs should be…so I don’t bake as much as my family and friends would probably like.
That said, I do sometimes like a nice warm something-out-of-the-oven and these cheese muffins are a favorite. These are good for a special breakfast, with scrambled eggs and sausage, and I most especially like them with stews or chili. You can mix up the batter for these in about 10 or 15 minutes, which I do an hour or so before eating. Then bake them just 15 minutes before you’re ready to serve, because they are at their best when they are very warm.
Cheese Muffins
(Adapted from a Southern Living recipe)
Makes 1 dozen muffins
Ingredients:
2 tablespoons butter, divided
½ cup onion, finely chopped
1 ½ cups biscuit mix
1 cup shredded sharp cheddar cheese, divided
1 large egg
½ cup milk
Preparation:
Preheat the oven to 400 degrees and grease or spray a muffin pan. In a small skillet, melt one tablespoon of butter. Add the onion and sauté gently until soft and translucent, about 3 minutes.
In a large mixing bowl, combine the onion, biscuit mix, and ½ cup of the cheddar cheese. In a small bowl, combine the milk and the egg and beat with a fork to blend. Add the milk and egg to the onion mixture stirring just until combined. Spoon the batter into the muffin tins, filling them half full. Sprinkle the tops with the remaining ½ cup cheese. Cut the remaining 1 tablespoon of butter into 12 small pieces and dot the top of each muffin.
Bake for 12 to 15 minutes or until golden. Remove the muffins from the pans immediately, and serve warm.
