Muffin- Oregon Big Cheese Muffins
Source of Recipe
Oregon Dairy Council recipe in "Sandwich Cuisine Oregon Style "
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. Carefully remove from pans.
by Jan Roberts-Dominguez
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