Gouda Muffins for a Rainy Day

Hey weatherman: It’s still August here! 51 degrees in the morning? Really? OK, I’ll bake muffins then.

Artisan cheesemaker Margaret Schep from Canada/Holland came up with this recipe for the magazine Country Woman, and I think they sound great:


2 Cups all-purpose flour

1/2 Cup sugar

1 tsp baking powder

1 tsp sale

1/2 tsp baking soda

2 egss

1 Cup plain yogurt

1/4 Cup melted butter

6 ounces shredded Gouda cheese


In a large bowl, combine flour, sugar, baking powder, salt and baking soda. In another bowl, whisk eggs, yogurt and butter. Stir wet ingredients into dry just until moistened. Fold in cheese.

Fill well-greased or lined muffin cups three-quarters full. Bake at 400 degrees for 15-20 minutes, or until toothpick comes out clean. Cool for 5 minutes before removing muffins from pan to a wire rack. Serve warm. Refrigerate leftover muffins. Yields 1 dozen muffins.


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