Straightforward Ginger Cheese Muffins Recipe with a Scrumptious Protein Increase

A great breakfast muffin is one that has more to offer than just moist, tender cake-like sweetness to go with your morning coffee. My ginger cheese muffins are perfect for adding more protein from the cheese and egg along with molasses and sugar for an earthy, subtle sweetness with ginger that plays off the Cheddar cheese for sensational flavor to these moist muffins.

The idea of cheese in a muffin may turn some people off thinking the combination is just wrong. In the past, I would probably have been one. Then I tried cheese in a fruit pie with my cheddar pear pie and fell instantly in love with the miracle that cheese contributes to enhance flavor. The cheese is not really detectable when used in a recipe usually that is sweet. Instead, it mellows the flavor in just a different and delightful way without tasting the cheese with that delicate balance of sweet and salty.

Why You Need to Try These Ginger Muffins?

1. Unexpected awesome flavor: If you’re on the fence about ever tasting cheese in baked sweets, then I dare you to try it once. Believe me, but you’ll discover a unique twist of the sweet flavor without noticing the cheese. Of course, you will see the strands of grated cheese in the muffins.
2. Better-for-you breakfast muffins: My recipe is a more satisfying breakfast muffin with its extra protein content than a plain muffin.
3. Ease of preparation: You’re just grating cheese, measuring ingredients, cracking an egg and later mixing the ingredients through to incorporate with minimum effort and cooking tools.

Tips for the Best Muffins

1. Always sift a leavening agent of baking soda to avoid potential sour spots when baking. Sometimes, I mix it with sour milk or buttermilk if the recipe calls for using the sour milk over the sweet.
2. Level the baking powder and baking soda to ensure the correct amounts of each. Too much or too little of either of those leavening agents can ruin your baking efforts.
3. You can use blackstrap molasses or light or dark molasses for equally delicious results.
4. Measure out your oil in your measuring cup. Afterwards, you can use the same cup for measuring the molasses. It will slide out easier than lingering behind in the cup and wasting more time scraping it out.
5. Use cupcake liners saves time of greasing muffin pans and the extra cleaning of muffin pans.
6. The consistency of this muffin batter will be slightly thicker than you may be used to, but do not fear because it is normal. It also is easier to spoon into your muffin cups.

Walk on the wild side and try these incredible best ginger cheese muffins ever. Please also share this easy muffin recipe with your family and friends and do come back to my blog for more.

Ginger Cheese Muffins

2 cups all-purpose flour
2 teaspoons baking powder, leveled
1/4 teaspoon baking soda, leveled
½ teaspoons of ginger
1/4 cup of molasses (blackstrap or light or dark molasses)
½ teaspoons of salt
1/4 cup of sugar
3/4 cup of grated cheddar cheese
1 large egg, well-beaten
3/4 cup of milk
4 tablespoons of canola oil

1. Sift flour with the baking soda, salt, ginger, and baking powder in a large mixing bowl.
2. Combine the egg, milk, oil, and molasses next.
3. Add the wet ingredients gradually to the dry ingredients and slowly mix with a fork or a mixing spoon to incorporate until moistened.
4. Fold in the grated cheese last to the ingredients and mix it through.
5. Well grease or use a dozen paper liners for your muffin pans
6. Fill the muffins by spoonfuls to about nearly full.
7. Bake in a 350-degree oven for 15 to 17 minutes. Use a toothpick, cake tester or slender knife to see if anything sticks for determining doneness.
8. ENJOY!

My ginger cheese muffins are perfect for adding more protein from the cheese and egg along with molasses and sugar for an earthy, subtle sweetness with ginger that plays off the Cheddar cheese for sensational flavor to these moist muffins.

Course:

Breakfast, Dessert, Snack

Cuisine:

American

Keyword:

cheddar cheese muffins, easy muffin recipe, ginger cheese muffins, ginger muffins, high protein muffins, unique muffin flavors

Servings: 12

Author: Mary Balandiat

• 2
  cups
  all-purpose flour
• 2
  teaspoons
  baking powder
  leveled
• 1/4
  teaspoon
  baking soda
  leveled
• ½
  teaspoons
  of ginger
• 1/4
  cup
  of molasses
  blackstrap or light or dark molasses
• ½
  teaspoons
  of salt
• 1/4
  cup
  of sugar
• 3/4
  cup
  of grated cheddar cheese
• 1
  large egg
  well-beaten
• 3/4
  cup
  of milk
• 4
  tablespoons
  of canola oil

1. Sift flour with the baking soda, salt, ginger, and baking powder in a large mixing bowl.

2. Combine the egg, milk, oil, and molasses next.

3. Add the wet ingredients gradually to the dry ingredients and slowly mix with a fork or a mixing spoon to incorporate until moistened.

4. Fold in the grated cheese last to the ingredients and mix it through.

5. Well grease or use a dozen paper liners for your muffin pans

6. Fill the muffins by spoonfuls to about nearly full.

7. Bake in a 350-degree oven for 15 to 17 minutes. Use a toothpick, cake tester or slender knife to see if anything sticks for determining doneness.

8. ENJOY!