Sometimes accidents can have delicious results. When we set out to create this recipe, we intended to create a moist and fluffy muffin. What we ended up with was a muffin that looks and tastes more like a biscuit. That’s why we’re calling these our Cheese and Date Muffin Biscuits. I really wanted to call them “biffins,” but Mae reminded me of things like Internet marketing, SEO, and other phenomena popular among bloggers. So, Cheese and Date Muffin Biscuits they are.
Now we don’t generally have dates just sitting around in our pantry. We just happened to have some leftover from a party platter we had made for spooky festivities the month before. On their own, dates can be quite sweet, but we enjoy offsetting that sweetness with a little bit of cheese. We decided on a sharp white cheddar cheese for these Cheese and Date Muffin Biscuits. The results were a lovely balance of sharp and sweet flavours.
For those of you who bake muffins frequently, you’ll immediately notice that the batter appears drier than most muffin mixes. The batter is more like – you guessed it – a biscuit mix. For best results, avoid overworking the dough. Our Cheese and Date Muffin Biscuits are best served warm. Simply pop into the microwave for a quick warm up and yummy snack throughout the week.
Here’s what you’ll need to make my wife’s Cheese and Date Muffin Biscuits:
- 1 cup milk
- ¼ cup vegetable oil + 2 tbsp for oiling muffin tin
- 2 cups flour
- 1 large egg
- 3 tbsp organic cane sugar
- 3 tsp baking powder
- ½ tsp salt
- 1 cup white shredded sharp cheddar cheese
- ½ cup diced dates
- Preheat over to 400 degrees.
- Oil muffin tin.
- In a large bowl, blend together milk, egg, and oil.
- Add shredded cheese and diced dates. Mix.
- In a separate bowl, whisk together remaining dry ingredients: flour, sugar, baking powder, salt.
- Add to milk mixture and gently combine. Do not overwork.
- Bake for 20 minutes or until toothpick inserted comes out clean.
- Allow to sit for 2 minutes before removing from muffin tin.
- Serve warm.
Gregg & Mae