Tag Archives: cheese

Broccoli Cheddar Muffins

11 Apr


After recently purchasing a muffin tin (yes, “recently”) I’ve been on the constant search for muffin tin recipes. Some have been the expected (ie cupcakes) and others have been more zany (ie mini pizzas and muffin tin meatloafs). I’m loving the unconventional uses for the muffin tins. One recipe I recently came across on Pinterest (where I’m getting most of my inspiration as of late) was for these broccoli and cheese muffins. B and I enjoyed them on their own, but I could envision many other times to eat them such as a replacement to toast alongside an omelette or dipped into a chunky, savory soup. Either way, they were delish, easy to make, and pretty tempting to look at too.


  • 2 cups broccoli florets, cut into bite size pieces
  • 1/2 cup butter, melted and cooled to room temperature
  • 2 large eggs
  • 1 1/4 cup buttermilk, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tsp mustard powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup cheddar cheese , grated


Heat oven to 350 degrees and line a 12­-cup muffin tin with paper liners sprayed with nonstick cooking spray. Set aside. In a large bowl, whisk together the cooled butter, eggs and buttermilk. Set aside. In a medium bowl, whisk together the flour, baking powder, salt, mustard powder, and cayenne. Add dry ingredients to the wet ingredients and mix just until combined. Gently fold in the cheese and broccoli. Be sure not to overmix. Evenly divide the batter among the prepared muffin cups. They should be nearly full. Bake at 350 degrees for about 30 minutes, until a tester comes out clean and the tops are golden.

*Yield: 12-14 muffins

Original recipe can be found here.


Cheesy Garlic and Herb Bread

27 Mar


My name is Vinni and I’m addicted to carbs.

There is no way that I could ever follow a diet limiting carbohydrates. Whether it’s sweet bread, potatoes, or toast, I love carbs in every shape and form. That’s why when I came across this recipe from pinterest, I was determined to bake it. I didn’t attempt to make the twisted braid detail in the original recipe, but my easier version of flipping the dough seam-side up turned out quite nicely. B and I enjoyed this bread as a snack and as a side to our lasagna (stay tuned for a future post about it) dinner. B’s reaction was, “You made this?!” I don’t know why he sounded so suprised… ;)


  • 6 1/2 cups unbleached bread flour (can also use all purpose)
  • 2 tsp. salt
  • 5 tbsp. white or brown sugar (or 3 1/2 tbsp. honey or agave nectar)
  • 1 cup lukewarm water, about 95° F.
  • 1 cup plus 2 Tbsp. lukewarm buttermilk or milk
  • 1 1/2 tbsp. instant yeast
  • 1/4 cup melted, unsalted butter or vegetable oil


  • 1 1/2 cups freshly grated Parmesan
  • 1/2 tsp. garlic powder (or about 2 tsp. minced fresh)
  • 1/4 cup minced herbs (parsley works well)
  • 1/4 cup butter, at room temperature


  1. In a mixing bowl, combine the flour, salt and sugar* together. (Tip: If measuring your flour in cups, without a scale, hold back 1 cup to add as needed later). *If you’re using honey or agave, add with the liquid ingredients instead.
  2. In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
  3. Continue mixing the dough, adding more flour or water, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
  4. Transfer the dough to a lightly floured surface and knead for a couple of minutes, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes).
  5. Note: If you have refrigerated your dough, remove from the refrigerator 2 hours prior to baking to allow it to come to room temperature.
  6. Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
  7. Spread most of the filling ingredients evenly over the surface of the dough. Roll the dough up jelly-roll style and pinch the seam together.
  8. Grease two 8-inch by 4-inch loaf pans.
  9. Place dough in pans seam-side up. Sprinkle top of dough with remaining filling ingredients.
  10. Preheat oven to 350° F. Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil, to prevent the top from over-browning. Bread should reach about 185° F. internal temperature in the center.
  11. Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow to cool for 1 hour before slicing.

Prep time: 20 min | Cook time: 50 min | Total time: 4 hours

*Makes: 2 loaves