Cheese Muffins

[mos]

make these for breakfast on the weekends then use the leftovers (if there are any! LOL!) to go with lunch or dinner during the week
CHEESE MUFFINS
2 TBS CHOPPED ONIONS
2 TBS BUTTER OR OIL
1 EGG, BEATEN
1 1/4 CUP BUTTERMILK
1/2 CUP GRATED SWISS OR CHEDDAR CHEESE
3/4 TSP DILL WEED OR PARSLEY FLAKES (OR 1/2 TSP DRY MUSTARD)
1/2 CUP WHOLE-WHEAT PASTRY FLOUR
1/2 TSP SALT
1/2 TSP BAKING SODA
2 TSP BAKING POWDER
2 1/4 CUPS ROLLED OATS, COARSELY GROUND INTO 1 3/4 CUPS FLOUR
1. PREHEAT OVEN TO 375°. LIGHTLY SPRAY A 12-CUP MUFFIN TIN WITH
COOKING SPRAY.
2. SAUTE ONIONS IN BUTTER OR OIL UNTIL SOFT. LET COOL. TRANSFER TO
A LARGE BOWL AND ADD EGG. STIR IN BUTTERMILK, CHEESE AND SEASONINGS.
3. SIFT TOGETHER WHOLE-WHEAT FLOUR, SALT, BAKING SODA AND BAKING
POWDER. COMBINE WITH OAT FLOUR. ADD CHEESE MIXTURE, STIRRING JUST
ENOUGH TO MIX.
4. SPOON INTO MUFFIN TIN AND BAKE ABOUT 15 MIN. WHEN DONE, MUFFINS
WILL BE A PALE CREAMY COLOR ON TOP AND GOLDEN BROWN ON BOTTOM AND
SIDES.
MAKES 12 MUFFINS = about 130 CALORIES EACH

[DohDohBird]

Mmmmmmmmm those sound yummy! I might even get my daughter, a self-professed muffin hater, to try those!

[mos]

if she's a cheese lover, you might win her over and they're pretty healthy, too!

[Margaret K]

Breakfast can get boring, but these sound like a good change. Thank you for sharing with us.

[faxonfive]

These sound so delishious!!! Thanks!!!