Easy and ideal with soup, chili or alongside a salad - or on their own for breakfast or brunch.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 375° F (190° C).
- Place a lightly oiled Perfect Portion Muffin Pan on a Sheet Pan.
- Combine first 5 ingredients in a mixing bowl.
- Add 1 1⁄2 cups cheddar and stir with dry ingredients to coat. Make a well in the centre.
- In a separate bowl, beat eggs with milk and butter. Pour into well, and stir with a wooden spoon using swift strokes. Batter will be lumpy.
- Spoon into prepared pan, top with remaining cheddar, and bake for 15–20 minutes (may take 5–7 minutes longer if using Mini-Loaf Pans).
Bake a big batch, cool completely, then freeze separately until firm to prevent sticking together. Store in a large freezer bag labelled with recipe name and date. Can be frozen for up to 3 months.
Per serving (1 muffin): Calories 230, Fat 11 g (Saturated 6 g, Trans 0.2 g), Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 26 g (Fibre 2 g, Sugars 0 g), Protein 9 g.
25 - 30 min
12 muffins or 4 mini loaves
$0.93/serving
25 - 30 min12 muffins or 4 mini loaves$0.93/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 375° F (190° C).
- Place a lightly oiled Perfect Portion Muffin Pan on a Sheet Pan.
- Combine first 5 ingredients in a mixing bowl.
- Add 1 1⁄2 cups cheddar and stir with dry ingredients to coat. Make a well in the centre.
- In a separate bowl, beat eggs with milk and butter. Pour into well, and stir with a wooden spoon using swift strokes. Batter will be lumpy.
- Spoon into prepared pan, top with remaining cheddar, and bake for 15–20 minutes (may take 5–7 minutes longer if using Mini-Loaf Pans).
Bake a big batch, cool completely, then freeze separately until firm to prevent sticking together. Store in a large freezer bag labelled with recipe name and date. Can be frozen for up to 3 months.
Per serving (1 muffin): Calories 230, Fat 11 g (Saturated 6 g, Trans 0.2 g), Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 26 g (Fibre 2 g, Sugars 0 g), Protein 9 g.
