Cheddar Herb Muffins

After pruning the herbs to make ready for winter I realized this was as good of time as any for this recipe. Baking is new to me, all the measuring and exactness had never been my thing, until this year. Not sure exactly what happened or when but I think I've got the baking bug. Today's recipe is adapted from the Williams Sonoma, Essentials Of Baking Cookbook and I did the by hand method as my mixer is at the other house. The kitchen smelled so good during the preparation and even better when baking.


1 1/4 cups (6 1/2 0z/200g) all- purpose flour
1 1/2 cups (2 1/2 0z/75g) whole-wheat (wholemeal) flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons chopped fresh chives
1 tablespoon chopped fresh rosemary
1 1/2 cups finely-shredded extra-sharp cheddar cheese
2 large eggs
1 cup (8 fl oz/250ml) buttermilk
2 tablespoons honey
1/3 (3 fl 0z/80ml) olive oil or canola oil

Position a rack in the middle of the oven, and preheat oven to 400 degrees. Butter 12 standard muffin pan cups or line with paper liners.

In a bowl, stir together the all-purpose and whole-wheat flours, baking powder, baking soda, salt chives, rosemary, and 1 1/4 cups (5 oz/155g) of the cheese.

In a bowl whisk the eggs until blended, then stir in the buttermilk, honey and oil. Pour over the dry ingredients and stir with a rubber spatula just until moistened.

Spoon the batter into the prepared muffin cups, filling each cup about three-fourths full. Sprinkle the remaining 1/4 cup cheese evenly over the tops. Bake until a toothpick inserted in the center of a muffin comes out clean, 15-18 minutes. Let cool in the pan on a wire rack for 2 minutes, then turn out onto the rack. Serve Warm. Store in a airtight container at room temperature for up to 2 days.


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