These toasted muffins become dinner by swapping sweet for savory: split and griddle-fried until crisp, then topped with a warm cheese and herb spread spiked with the muffins' own cinnamon sweetness. A fast, unconventional fix for two.

Serves 2. 15 minutes, 10 at the stove.

About 520 calories a serving, 9 g protein, 80 g carbohydrate, 22 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Split the 2 muffins horizontally and melt 1 tablespoon of butter in a large skillet over medium-high heat. Toast the 4 muffin halves cut-side down until golden and crisp, about 3 minutes, working in batches if needed.3 min
2. While the muffins toast, mash together 1 tablespoon of butter, the grated sharp cheddar, minced garlic, 2 tablespoons of chopped fresh herbs, a pinch of salt, and a grind of pepper in a small bowl until you have a spreadable paste.
3. Transfer the toasted muffins to plates and spread the cheese mixture thickly over each piece. Serve at once while the heat from the muffins melts the cheese and herbs into the crevices.

Note Swap in cream cheese mixed with everything else for a softer spread if you have it. Leftover cheese spread keeps, covered, for three days and tops crackers or vegetables. Serve with a green salad tossed in lemon and oil to balance the richness.