Cheddar Muffins with Apple Butter

Name: Cheddar Muffins with Apple Butter
Yield: 12 muffins
Ingredients: 2 cups (500 mL) all-purpose flour; 1/2 cup (125 mL) sugar; 1 tbsp (15 mL) baking powder; 1 tsp (5 mL) salt; 1/2 tsp (2 mL) baking soda; 1 1/2 cups (375 mL) shredded Canadian Cheddar* cheese; 2 eggs; 1 cup (250 mL) plain yogurt; 1/4 cup (50 mL) butter melted; Apple Butter (see recipe below)

This is the Cheddar Muffins with Apple Butter recipe.

Prep: 10 min
Cooking: 18 min

Yields 12 muffins

Ingredients

2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
1/2 tsp (2 mL) baking soda
1 1/2 cups (375 mL) shredded Canadian Cheddar* cheese
2 eggs
1 cup (250 mL) plain yogurt
1/4 cup (50 mL) butter melted
Apple Butter (see recipe below)

READY FOR REWARDS?

Preparation

Preheat oven to 400 °F (200 °C).

In large bowl, combine flour, sugar, baking powder, salt and baking soda; stir in Canadian Cheddar cheese.

In small bowl, lightly beat eggs; stir in yogurt and butter. Add to dry ingredients, all at once, stirring just until moistened. Divide batter evenly among 12 large greased muffin cups.

Bake 18 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes in cups on wire rack. Remove from cups and let cool completely. Serve with Apple Butter.

Apple Butter:

Cream together 1/2 cup (125 mL) softened butter, 1/3 cup (75 mL) apple jelly and 1/4 tsp (1 mL) ground cinnamon.

Makes about 1 cup (250 mL).

Tips

You can freeze muffins for up to two months: Allow them to cool completely then wrap in foil or place in airtight container or plastic bags before freezing. To reheat, cover lightly with foil and place in 350 °F (180 °C) oven 10 to 15 minutes.

* Or you can use shredded Canadian Swiss or Gouda cheese.