There’s a chicken casserole with bread topping that I cooked a couple of weeks ago and I so loved the cheesy bread topping that I decided to tweak the recipe to turn the bread into herb and cheese muffins.
Instead of grating the cheese, I cut them into small cubes. And I used twice as much cheese, combining sharp cheddar with Monterey Jack. I also added finely chopped onion leaves to the green bell pepper.
Cheese is essentially concentrated milk and it is rich in calcium and protein. It is also a good source of phosphorus, zinc, vitamin A, riboflavin, and vitamin B12. Some quarters say, however, that the fat content of cheese makes it a health hazard and cheese packaging should contain warnings in the same way that cigarette packs do. Right, something like “Cheese kills!” The prudent thing to do is to choose low-fat cheeses. Or, better yet, to observe moderation in eating cheese, as with most everything else.
Herb and cheese muffins
- 2 cups all-purpose flour sifted
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup melted butter or vegetable shortening
- 1/3 cup white sugar
- 4 eggs beaten
- 1 cup low-fat milk
- 1 large red or green bell pepper, cored, seeded and chopped
- 3 tablespoons finely chopped onion leaves
- 125 grams sharp cheddar cheese cut into small cubes
- 125 grams Monterey Jack cheese cut into small cubes
- Preheat the oven to 180C.
- In a bowl, whisk together the flour, sugar, baking powder and salt.
- In another bowl, beat the eggs with the milk and melted butter.
- Add the chopped bell pepper, onion leaves and cheeses to the flour and stir well. Pour in the milk-egg mixture and mix just until combined.
- Spoon into lightly oiled muffins pans until 3/4 full.
- Bake in a preheated 180C oven for 20 to 25 minutes.
- Serve the herb and cheese muffins immediately.