I typically use grated Cheddar, tasty or Monterey Jack cheese to mix through the batter, then Mozzarella or Monterey Jack slices for the gooey filling. Monterey Jack stretches and oozes very nicely like Mozzarella.
. This muffin has more ingredients than really basic ones, calling for both baking powder & baking soda, plus the sour ingredients (lemon + sour cream) to activate the baking soda. The reason is because the cheese and butter makes this muffin a bit denser than ordinary muffins, so I use baking soda for extra lift (because baking soda is 2-3 times stronger than baking powder).
You can substitute the baking soda with 2 tsp of baking powder but the muffin won't be quite as light and fluffy - but it will still rise, don't worry!
. The skewer test might be misleading for these muffins because of the gooey cheese inside. So use the touch-spring back test. :)
. These stay fresh for 2 days in an airtight container. But if you reheat them, they they are good for 3 - 4 days (because warming them up makes them super moist again!). These can also be frozen for 2 - 3 months.
. As always for baking recipes, I have made these using Australian cups (imperial measurements used by the most of the world, including Europe, NZ) as well as US cups. I actually made these while I was in LA at a friend's house and they came out just as they do when I made them at home!
Produce • 6 cups 4-5 apples Refrigerated • 2 Eggs, large Breakfast Foods • 3 cups Rolled oats Condiments • 1 tbsp Lemon juice Baking & Spices • 1 1/2 cups All-purpose flour • 1 tsp Baking soda • 1/2 cup Brown sugar, light • 1 cup Brown sugar, light packed • 2 tsp Cinnamon • 1/4 cup Cornstarch • 3/4 cup Granulated sugar • 1 pinch Nutmeg • 1 cup Powdered sugar • 1 pinch Salt • 1/2 tsp Sea salt • 2 tsp Vanilla Dairy • 1 cup Butter Liquids • 2 1/16 cups Water Comments