Hélène Laurendeau’s Cheddar Muffins
Hélène Laurendeau’s Cheddar Muffins
Rating: (1 rated)
  • 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
  • Preparation
  • 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.
  • Description
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