Monday, 18 May 2015

Sliced Cheddar Cheese Muffins by Stephanie Ng

Sliced Cheddar Cheese Muffins


Wet ingredients:

1 large egg, room temp
2 cups of Meiji Bulgaria plain yogurt (or any plain yogurt 240ml) taken out of fridge for at least 30min
80 ml canola or corn oil
1 teaspoon pure vanilla extract
Dry ingredients:
260 grams plain flour
100 grams caster sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5-6 slices of cheddar cheese(I used Cowhead)


Preheat oven to 190 degrees C. Prepare 12 muffin cups or line your muffin tray with liners. 

In a large bowl whisk all the wet ingredients gently till fully mixed. Place aside. 

In another large bowl, sift the flour then whisk in all the dry ingredients. Tear the cheese pieces into 2-3cm sizes and drop them into the mixture. Gently stir in the cheese pieces such that they are evenly spread throughout the dry mixture. 

Slowly pour the wet ingredients into the dry ingredients and using a spatula, gently fold the wet ingredients into the dry ingredients until the dry ingredients are sufficiently moistened. It should take about 15 -20 strokes. Do not over mix the batter as the muffins will become very tough. The batter will be thick and lumpy.

Scoop the batter into muffin cups and top each with 2-3 small pieces of sliced cheese again before u put them into the oven.

Bake for about 15 - 20 min or until u smell the aroma of the baked muffins. Mine was done around 18min. The toothpick test doesn't work as the melted cheese within the batter would be sticky. Cool the muffins for about 10 min before consuming as the cheese would be very hot.


  1. Thank you for sharing this recipe, looks delicious. I'll try this using Sargento a 100 % real and natural cheese too. Thanks :)

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