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Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 cup 2% reduced-fat milk
2 eggs
4 tablespoons butter, melted
3 tablespoons sun-dried tomatoes, minced
1/4 cup chopped flat-leaf parsley
1 cup shredded maple-smoked Gouda (about 4 ounces)
Instructions
2 teaspoons baking powder
1 tablespoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 cup 2% reduced-fat milk
2 eggs
4 tablespoons butter, melted
3 tablespoons sun-dried tomatoes, minced
1/4 cup chopped flat-leaf parsley
1 cup shredded maple-smoked Gouda (about 4 ounces)
1. Preheat oven to 375F. Grease a 12-cup muffin pan or line it with paper muffin cups.
2. Mix flour, baking powder, dry mustard, salt and pepper in a large bowl. Whisk together milk, eggs, butter, tomatoes and parsley in a large bowl; add to flour mixture, stirring until almost combined. Gently fold in cheese; the mixture will be lumpy.
3. Spoon batter into prepared muffin pan. Bake until muffins are golden brown and firm to the touch, about 25 minutes. Makes 10 muffins.
Recipe courtesy of Taylor Farm, Londonderry, Vt., taylorfarmvermont.com. "Vermont Fresh," Oct. 2009.
Nutritional Information
2. Mix flour, baking powder, dry mustard, salt and pepper in a large bowl. Whisk together milk, eggs, butter, tomatoes and parsley in a large bowl; add to flour mixture, stirring until almost combined. Gently fold in cheese; the mixture will be lumpy.
3. Spoon batter into prepared muffin pan. Bake until muffins are golden brown and firm to the touch, about 25 minutes. Makes 10 muffins.
Recipe courtesy of Taylor Farm, Londonderry, Vt., taylorfarmvermont.com. "Vermont Fresh," Oct. 2009.
Per muffin: 200 calories, 10g fat, 70mg chol., 8g prot., 21g carbs., 1g fiber, 380mg sodium.
