Smoked Gouda and Sun-dried Tomato Muffins

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 7/29/2020

A different quick bread for a savory breakfast or served alongside dinner.

Taylor Farm's Maple-Smoked Gouda gives these muffins a delicious, mellow flavor. Smoked Gouda will work just fine.

Prep: 10 min Cook: 25 min
Serves: 10 Save

Ingredients (11)

  • 2 cup all-purpose flour
  • 2 teaspoon 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 tablespoon butter, melted
  • 3 tablespoon minced sun-dried tomatoes
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1 cup shredded maple-smoked Gouda (about 4 ounces)

Directions

  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.