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Oregon Big Cheese Muffins




Source of Recipe


the web


List of Ingredients




1 cup white or unbleached all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1-1/2 cups extra-sharp Cheddar cheese
1 cup plain low-fat yogurt
1/2 cup milk
1 egg, beaten
3 tablespoons butter, melted



Recipe



Butter 12 muffin pan cups (1/3 cup capacity each) or 48 miniatures (2 tablespoons capacity each), making sure to butter around top of each.

In a medium bowl, combine all-purpose and whole-wheat flours, baking powder, baking soda, salt and pepper. Mix well. Add 1 cup of the cheese.

In a small bowl combine yogurt, milk, egg and butter. Mix well. Add all at once to dry ingredients. Stir with a fork just until dry ingredients are moistened. Do not overmix.

Spoon into prepared pans, then sprinkle with remaining 1/2 cup cheese. Bake in a 375-degree oven until tops are golden, 20 to 25 minutes for large muffins, or 12 minutes for miniatures. Remove from pans.