These muffins are a super easy, one-bowl dump mix and bake recipe that you don’t need any special equipment for. When they come out of the oven they are golden and soft and have a wonderful flavor and aroma from the melted cheeses.
I know I say it a lot but this really is one of the easiest recipes I’ve made and I’m sure you’re going to love it as much as I do.
Makes 12 muffins
2 large eggs
2 Tbsp oil
200 grams sour cream
2 Tbsp spreadable soft white cheese like low fat cream cheese, ricotta or farmer’s cheese
80 ml milk (1/3 cup)
100 grams grated cheese
(assortment of whatever you prefer – cheddar, gouda, goat’s, feta, mozzarella,
140 grams flour (1 cup)
1 tsp baking powder
1 tsp salt
1. Beat together the eggs and the oil in a large bowl. Add the sour cream, spreadable white cheese, milk and the grated cheese. Mix until you get a uniform batter, then add the flour, baking powder and salt.
2. Preheat an oven to 180°C.
3. Grease a muffin tin or line with muffin cups, fill each well 3/4 full and bake for 20-25 minutes until golden.
Served with pasta with sour cream, dried tomatoes, homemade cream cheese and fresh veggies.
Good to know…
You can substitute the sour cream with cottage cheese. Use whatever grated cheese you like or have on hand, just add less salt if your cheeses are very salty. Freezer-friendly, you can also add a cup of corn kernels to the batter.