Thursday, July 23, 2020


These are moist, cheesy, flavorful and most importantly light and fluffy muffins that complement any chili, soup or stew!
CHEDDAR MUFFINS yields 18 regular sized muffins
3 strips bacon, chopped and cooked crisped
2 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 LARGE egg, room temperature
1 1/2 cups buttermilk
1/2 cup avocado oil
2-3 cloves garlic, minced
2 cups shredded cheddar cheese
1 small bunch green onions, halved and sliced
2 sweet mini red peppers, FINELY chopped
2 tablespoons chopped sun-dried tomatoes in oil, DRAINED well
1/2 cup shredded Parmesan cheese
  • Preheat oven to 400°.
  • Whisk together the flour, sugar, baking powder, baking soda and salt.
  • In another bowl, whisk together the egg, buttermilk and oil. Add in minced garlic.
  • Add wet mixture to dry mixture JUST until moistened.
  • Fold in cheddar cheese, onions, peppers, tomatoes and bacon pieces.
  • Fill greased or papered muffin cups 3/4 full.
  • Sprinkle with Parmesan cheese.
  • Bake 15-18 minutes until toothpick comes out clean.
  • Cool 5 minutes before removing from muffin tins.
  • Serve warm with FRESH butter.


  1. I make a great cabbage soup and we always have cheddar muffins or biscuits with it. I'm going to have to try your recipe. It looks very different from mine and very delicious!! Thanks for sharing at the What's for Dinner party! Have a wonderful week.

  2. Your Ceddar muffins look delicious, we will love them. Thanks so much for sharing with us at Full Plate Thursday, 555 and come back to see us real soon!
    Miz Helen


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