Tuesday, September 27, 2016

Loaded Cheddar Cheese Mini Muffins with Garlic and Sesame

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 OH BOY Mini Muffins!

But not just any muffins, these savory little gems are about my favorite of the "specialty" muffins.  Perfect for  breakfast, perfect to make a big batch for when you have overnight company.  Personally, my very favorite is to make a batch when I have a road trip.  Driving cross country, I'll pop one of these in my mouth and save a visit to the frozen burrito aisle of the gas station...

But I digress...

I think the real delight in these are the unexpected flavors of the topping... I use what I call, Sodom and Gomorrah salt substitute.  Equal parts of white and black sesame seeds (feel free to use only one color, but I like the presentation of the black and white), Garlic Flakes and some specialty coarse grain Sea Salt.  A little sprinkling on top as the muffins bake and you have such a delight as you eat.

Cheesy, a little bit Spicy, A surprising hit of extra Garlic and Earthy Sesame.  Salt adds the seasoning and indeed you have a truly LOADED Mini Muffin!

Enjoy indeed!

 OK... Here's what I did...

Loaded Cheddar Cheese Mini Muffins

  • 3 Cups Flour
  • 2 Cups Shredded Cheddar Cheese
  • 1/4 Cup Sugar
  • 2 TBS Baking Powder
  • 1 tsp Salt
  • 1 tsp Chili Powder
  • 1 TBS Garlic Powder
  • 2 Large Eggs
  • 1/4 Cup Olive Oil
  • 1 Cup Whole Milk
  • 1 TBS Black Sesame Seeds
  • 1 TBS White Sesame Seeds
  • 1 TBS Garlic Flakes
  • 1 TBS Coarse Grain Sea Salt
  • Non-Stick Spray
Cooking Directions
  1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
  2. In a large bowl, combine the dry ingredients, Flour, Sugar, Baking Powder, Garlic and Chili Powder
  3. In a small mixing bowl, whisk together the wet ingredients, Eggs Olive Oil and Milk.
  4. In another small mixing bowl mix together the Sesame Seeds, Garlic and Sea Salt.
  5. Mix the wet ingredients into the bowl with the dry and fold to thoroughly combine.  Add the Cheese and stir to evenly mix.
  6. Pour the batter into the muffin pan, filling to the top of each cavity. Sprinkle a pinch of the Sesame/Garlic/Salt mix on the top of each muffin.
  7. Bake 25 minutes until the tops just starts to brown.  Remove from the oven but let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
  8. Serve Warm.  Store in an airtight container.
    ... and ENJOY!

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