These little Whole wheat Cheese Puffs made their appearance after struggling with my three year old to eat cheese. Yes people, I have one of those, a fussy eater with a nasty temper, but totally adorable.
The great thing about this recipe of Whole wheat Cheese Puffs is that you can whip them up in literally minutes and have a lovely smell of freshly baked muffins filling your home. They only bake for 10 minutes – which is also very convenient and the result is a fluffy and soft cheesy muffin.
I also served these little mini muffins for a pleasant tea time treat this Easter and I spoiled our guests by serving them warm with butter, preserves, cheese, shaved biltong and whipped cream! Jummm… They literally didn’t last 5 minutes.
The temptation was so big to indulge in these delicious snacks straight away, and they really taste at their best when they are still hot, with your choice of filling. It was no surprise that my toddler loved them and I quickly realized that one batch wasn’t even close than enough! Hope you enjoy!
| Prep Time | 10 min |
| Cook Time | 10 min |
| Servings | dozen |
- 100 gr cheddar cheese finely grated
- 1 cup wholewheat flour
- 3 teaspoons baking powder
- salt and black pepper to season
- 1 large egg
- 1 cup milk
Ingredients
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- Mix all the dry ingredients; cheese, flour, baking powder and salt.
- Whisk the egg and milk together and add to the dry ingredients.
- Mix until incorporated and add spoonsful of batter to the prepared muffin pan.
- Fill the muffin pan halfway with batter and bake for 10 minutes at 180 degrees Celsius.
