My wife and I are baking some savory muffins, and we've been topping them with asiago. We are looking for the cheese to get that golden brown color. During the last batch, we took the muffins out halfway through baking and topped them with the asiago, but it came out only melted, and not browned. I've been thinking that maybe broiling the muffins for a minute or so might be the answer. Can anyone tell me if that's a good idea? Or is there something else we're missing?