Onion and Kesong Puti (Carabao Milk Cheese) Breakfast Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 medium muffins
- 1/4 cup butter
- 2 tablespoons finely sliced scallions
- 2 tablespoons dried sweet onion
- 3/4 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 125 grams kesong puti (carabao milk cheese) cut into 1/4-inch cubes
- 1/2 cup evaporated milk
- 1 large egg
Preheat the oven to 350F.
Line six holes of a muffin pan with paper liner.
Place the butter in a microwaveable bowl and sprinkle in the scallions.
Microwave the butter and scallions on HIGH for 15 to 20 seconds or just until the butter is melted. Alternatively, melt the butter gently on the stovetop.
Stir the dried onion into the melted butter. Set aside to cool.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
Add the cheese cubes to the flour mixture and toss to coat each piece well. This will help prevent the cheese cubes from sinking to the bottom of the muffin pan during baking.
Take the cooled butter and pour in the milk. Add the egg. Mix until of uniform consistency.
Pour the butter-milk mixture into the flour-cheese mixture. Mix just until moistened. Ten to 12 turns are enough. DO NOT OVERMIX. Overmixing muffin batter results in tough muffins.
Spoon the muffin batter evenly among the six lined holes of the muffin pan.
Bake the muffins at 350F for 20 minutes.
Cool the muffins in the pan for about three minutes then transfer to a rack.
Serve the onion and kesong puti breakfast muffins warm.