Cheese Muffins

We've been ice/snowed in for the better part of a week, followed up with torrential rains and winds. Getting out wasn't a reality and when it was, who wanted to? So I've been making do with what's in the house. I actually enjoy this kind of cooking. Kind of survivalist except of course my pantry, refrigerator, and full size freezer might negate my street cred. Anyway, I remembered these muffins my mom used to make, and baked a couple of batches for Room in the Inn last week. My husband was like, "Where are ours?", so this morning I whipped up a batch just because.

A couple of usual disclaimers. First of all, this is a Weight Watchers' recipe from the '70s. I know, right? But they're really good. Secondly, I've eliminated and substituted a bit based on what I had on hand and my dislike of certain prepared foods (e.g., butter flavoring and freeze dried onions). Also, I always keep bread crumbs in my freezer. I grind up the heels and dried out bits and let them accumulate until there's enough to do something with, or if I need bread crumbs for a casserole. I did thaw my crumbs before making these muffins. 

6 slices bread, crumbed (or 2 cups already crumbed)
6 eggs
4 1/2 oz. grated sharp cheddar cheese (or whatever)
1 1/2 oz. grated Parmesan cheese
2 T. butter, melted
1 t. garlic powder (I like the kind with parsley added)
1/4 t. salt
1 T. minced onion (optional, I left it out)

Preheat oven to 350 degrees. Mix all ingredients until fully blended. Spray a 12 cup muffin tin and divide the batter equally into cups. Bake for 15 minutes. Allow to cool a bit and remove from pan. Serve piping hot, or save for later and serve at room temperature. (I've done these in mini muffin tins and served them as appetizers with great success!)

Serving size -- 2 muffins

linking up with Made by You Monday