1 cup (250 ml) whole wheat flour

1 cup (250 ml) unbleached all-purpose flour

1/4 cup (60 ml) sugar

1 tablespoon (15 ml) baking powder

1/2 teaspoon (2.5 ml) baking soda

1/2 teaspoon (2.5 ml) salt

1 1/2 cups (375 ml) grated cheddar cheese

2 eggs

1 cup (250 ml) plain yogurt

1/4 cup (60 ml) unsalted butter, melted and cooled

With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line 12 muffin cups with paper or silicone liners.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir in the grated cheese.

In another bowl, combine the eggs, yogurt, and butter. Add to the dry ingredients and stir just enough to moisten the flour.

With an ice cream scoop of about 75 ml (1/3 cup), spoon the batter into the muffin cups. Bake for 18 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool on a wire rack.

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