Learning how to dye shredded cheese was a terrible mistake; now I wanna make everything cheesy rainbow.
I mean, how could I not want to eat this at every meal?
I could have probably made the actual muffin batter colorful, but I chose to make the cheese for two reasons:
- Muffin batter is thicker than cupcake batter, so I was afraid I wouldn’t meld the colorful muffin batters well.
- I wanted adults over 25 to actually give this a chance, because no joke, they really don’t do rainbow food well.
With that in mind, I went with a simple savory muffin base and rainbow cheesed the hell out of it!
The muffin batter
Alright, show of hands who has made muffins before? Even though I tend to prefer cupcakes, I have made quite a few batched of muffins. Muffins can be sweet or they can be savory, but overall they’re closer to bread than to cupcakes, so prepare for very different proportions.
For these cheesy muffins, first, you should color the shredded cheese. I’ve mentioned it before in the rainbow cheese toast, but my cheese coloring method is easy: split the cheese, add food coloring, swirl it all around, let the food coloring dry and then combine the colorful cheese.
So far so good.
For the muffin batter, mix the dry ingredients (the self-raising flour, or flour + baking powder, and the sugar), then add the wet ingredients (the milk, melted butter, and egg). I’ve tried adding the cheese in with the dry ingredients, with the wet ingredients, or in the end, and it’s worked out better for me putting it in in the beginning with the dry.
For added flavor, you can add bacon bits (I have and YUUUUM).
For a vegan option, you can use melting vegan cheese (it works just as well).
Final Product Comparison
Before cooking After cooking
I’d definitely recommend serving these muffins warm, because, like all things cheesy, they go a bit rubbery when too cold, but overall? The rainbow cheesy muffins are a fun, delicious appetizer or snack that kids will devour and adults will surprisingly like!
- 400 grams self-raising flour
- 200 ml milk
- 150 grams shredded mozzarella cheese
- 50 grams butter
- 1 egg
- 25 grams sugar
- food coloring
Prep time: Cook time: Total time: Yield: 20 muffins