Gouda Muffins with Apple Butter
| Preparation: | 10 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 18 min |
| Total: | 38 min |
servings
| Category: | Desserts |
| Subcategory: | Muffins |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- Muffins
- 2 cups (500 mL) all-purpose flour
- 1/2 cup (125 mL) sugar
- 1 Tbsp. (15 mL) baking powder
- 1 tsp. (5 mL) salt
- 1/2 tsp. (2 mL) baking soda
- 1 1/2 cups (375 mL) shredded Canadian Gouda
- 2 eggs
- 1 cup (250 mL) plain yogurt
- 1/4 cup (60 mL) butter, melted
- Apple Butter
- 1/2 cup (125 mL) softened butter
- 1/3 cup (80 mL) apple jelly
- 1/4 tsp. (1 mL) ground cinnamon
Preparation
Preheat oven to 400°F/200°C.
In a large bowl, combine flour, sugar, baking powder, salt and baking soda; stir in cheese.
In a small bowl, lightly beat eggs; stir in yogurt and butter. Add to dry ingredients, all at once, stirring just until moistened.
Divide batter evenly among 12 large greased muffin cups.
Bake 18 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes in cups on wire rack. Remove from cups and let cool completely. Serve with Apple Butter.
Apple Butter
Cream together softened butter, apple jelly and ground cinnamon. Makes about 1 cup (250 mL).
Variation:
For a change of taste, try shredded Canadian Swiss Cheese or Cheddar.
Suggestion
You can freeze muffins for up to two months: Allow them to cool completely then wrap in foil or place in airtight container or plastic bags before freezing. To reheat, cover lightly with foil and place in 350°F/180°C oven for 10 to 15 minutes.Occasion: Brunch
* We recommend Selection and Irresistibles products.
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