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.

Winter Jewel French 75

The Bar

Ingredients (6)

  • 1.5 oz. Tanqueray No. Ten Gin
  • 1 oz. Pomegranate Juice
  • 0.5 oz. Simple Syrup
  • Champagne (Chilled, to Top Off)
  • Pomegranate Seeds to Garnish (Optional)
  • *Approximate serving size is 1.6 servings. Please enjoy responsibly.
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