Please, anyone who knows how to make Cheese Cupcakes? not Cream Cheese, its just regular Cheese.?!
Answers: Its the Cheese cupcakes you can buy at some Filipino Bakery around New Jersey.
I make a plain white muffin and add 3/4 to a cup of grated cheddar.
Medium cheddar is good.
Don't have recipe but it is basically
flour
baking powder
white sugar
salt
milk
oil
egg
grated cheddar
I got addicted to these and when my muffin place stopped selling them I had to figure out how to make on my own.
Butter when warm and put a bit of strawberry jam - oh my.
Another alternative is to make a cheese drop biscuit and top with jam. You get the sweet and the cheese.
You could try emailing me if you want my recipe or indicate and I can edit this note when I get home.
Ahhhh xmalice - don't know if you have noticed muffins are just cupcakes - a plain muffin is like a cupcake - add cheese its delicious.
People who think their chocolate muffin is healthier than a chocolate cupcake are deluded.
Are you sure it's not cheese muffins or biscuits rather than cupcakes? B/c cupcakes w/ cheese in them sounds nasty.
mmm....im thinking melt your cheese...and maybe a biscut recipe...something thats usually plain and has no taste to it
We make Morning Glory Muffins and add shredded cheddar cheese to the batter....
Morning Glory Muffins
1-1/4 cups sugar
2-1/4 cups flour
1 TBS cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 cup shredded coconut
1/2 cup raisins
2 cups grated carrots (about 4 large)
1 medium to large apple, cored and grated (you can leave on the peels)
8 ounces crushed canned pineapple, drained
1/2 cup walnuts or pecans
3 eggs
1 cup vegetable oil
1 tsp vanilla extract
Sift together sugar, flour, cinnamon, baking soda and salt in a large bowl (if you don't have a sifter, use a mesh sieve). Add coconut, raisins, carrots, apple, pineapple and nuts and stir to combine.
In a separate bowl, whisk eggs with oil and vanilla. Pour mixture into bowl with dry ingredients and blend well by hand.
Spoon batter into 16 cupcake tins lined with paper muffin cups. Fill each cup to the brim. Bake in a preheated 350-degree oven 35 minutes or until a toothpick or cake tester inserted into center of a muffin comes out clean.
Cool muffins in pan 10 minutes, then turn out and finish cooling on a rack. Let muffins rest 24 hours to develop full flavor. They also freeze well. Makes 16 muffins.