These taste like a fresh, golden quiche in a moist and tender (moist and flaky both) muffin package (and shape). These are huge - like mall muffins and they are packed with good things in a delightful, savory package. If you want to up their health quota, substitute 2 egg whites for one of the eggs, use white whole wheat flour, and low-fat cheese and throw in ¼ cup flax seeds, ground up. Use both sharp and medium cheddars, or you can use up whatever leftover cheese hunks you have languishing in your fridge. If you want these more moist, reduce the flour a tad. If you are up for a big, bold, lunch-in-a-muffin, just make ‘em as is.
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Hi there, fellow home and pro baker and fan of great recipes….