Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup Monterey Jack cheese, shredded
- 1 cup milk
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 tsp garlic powder (optional for extra flavor)
Instructions
- In a large mixing bowl, combine the flour, baking powder, and salt. Whisk them together until well blended.
- Add the shredded Monterey Jack cheese to the dry ingredients and stir gently to distribute evenly.
- In a separate bowl, whisk together the milk, egg, melted butter, and garlic powder (if using). Pour the wet mixture into the dry ingredients and stir until just combined—do not overmix.
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners. Spoon the batter into the muffin cups, filling each about ¾ full. Bake for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean.
Notes
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper.
- Herb-Infused: Mix in fresh chives or parsley for extra freshness.
- Bacon Lovers: Crumble cooked bacon into the batter for a smoky twist.
- Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg