Between working part time, blogging full time, being a mom to two little girls, and trying to keep up with the endless laundry, dishes, and housework, I have so many days where I’m just too tired to cook. I actually cook and photograph most of my blog recipes for the week on Fridays and Saturdays, and the rest of the time, we eat very simply. One of the best ways that I’ve found to simplify our meals is to take advantage of the freezer! Whenever I’m cooking a big meal, I freeze half for another day, so we have something delicious and homemade to enjoy when I’m too tired to cook.
Since soup is pretty much my favorite meal, you can usually find several quarts of soup in our freezer, just waiting for those nights when I’m exhausted. You can find my very favorite soup recipes to make and freeze here, here, and here. And stay tuned for a new awesome creamy broccoli & cheese soup recipe tomorrow!
The best thing to go with soup, of course, is some fresh bread, and these easy cheesy muffins are perfect! They come together super quickly and bake up into delicious muffins that are soft on the inside and a little crunchy on the outside.
Easy Cheesy Muffins
adapted from Gastronomy Recipes
1 1/2 cups flour
1/2 cup sugar
1 1/2 teaspoon baking powder
3/4 cup milk
1 egg, beaten well
4 tablespoon butter, melted
1/4 teaspoon vanilla
1 cup shredded cheddar cheese
Preheat oven to 400. Spray a muffin tin with cooking spray.
Combine flour, sugar, and baking powder in a large bowl and set aside. Whisk egg, milk, butter, and vanilla together in a small bowl (I used a liquid measuring cup). Pour the milk mixture over the dry ingredients and gently stir until just combined. Add shredded cheese and lightly stir.
Place a scoop of batter into each well of the muffin tin. (I used an 1/4 cup ice cream scoop and it worked great.) Bake for 15 to 20 minutes, or until lightly golden brown on top. Let muffins cool for five minutes before removing from muffin tin. Makes 12 muffins.