Cheese and Mustard Muffins Recipe

Name: Cheese and Mustard Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup chopped onion (optional); ¼ cup chopped green pepper (optional); 4 -6 tablespoons vegetable oil; 1 cup unbleached all-purpose flour; 1 cup whole wheat flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; 2 eggs; 1 cup milk; 2 tablespoons Dijon mustard; 1 tablespoon honey; 1 cup grated cheddar cheese (or Monterey jack)

Servings: persons

¼ cup chopped onion (optional)
¼ cup chopped green pepper (optional)
4 -6 tablespoons vegetable oil
1 cup unbleached all-purpose flour
1 cup whole wheat flour
2 ½ teaspoons baking powder
½ teaspoon salt
2 eggs
1 cup milk
2 tablespoons Dijon mustard
1 tablespoon honey
1 cup grated cheddar cheese (or Monterey jack)

1
If using the vegetables, heat 2 tablespoons oil in a skillet over medium heat.
2
Add onions and peppers and saute until tender, about 5 minutes.
3
Remove from heat and set aside.
4
Preheat oven to 375F.
5
Sift flours, baking powder and salt together into a large bowl.
6
In a separate bowl, beat eggs, milk, mustard and honey together.
7
Stir in onions, peppers and cheese.
8
Combine the two mixtures quickly and stir just until all the flour is moistened.
9
Spoon into 12 well-greased muffin cups.
10
Bake until muffins are golden brown, about 20 minutes.

1348

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¼ cup chopped onion (optional), ¼ cup chopped green pepper (optional), 4 -6 tablespoons vegetable oil, 1 cup unbleached all-purpose flour, and more.

Yes, Cheese and Mustard Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheese and Mustard Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions