This recipe is taken from the 2014 Milk Calendar. "I borrowed this recipe from my sister-in-law — and never gave it back! These delectable muffins have been a staple at our family brunches over the years."
-Recipe from Lori Anseeuw from Oak Bluff, Manitoba
- Prep: 15 min - 20 min
- Cooking: 30 min
- 2 cups (500 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 1 tbsp (15 mL) fresh chives or green onions chopped
- 1 tsp (5 mL) dried basil
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) dried oregano
- 1/4 tsp (1 mL) garlic powder
- 1/2 cup (125 mL) butter
- 1/4 cup (60 mL) sugar
- 2 eggs
- 1 cup (250 mL) Milk
- 1 cup (250 mL) Canadian Sharp Cheddar or Canadian Gouda or Canadian Swiss cheese shredded
- 1 cup (250 mL) cooked ham or pepperoni diced
- cooked bacon crumbled
Preheat oven to 350 °F (180 °C). Butter a 12-cup muffin pan or line with paper liners.
In a bowl, whisk together flour, baking powder, chives, basil, salt, oregano and garlic powder.
In a large bowl, using an electric mixer, beat butter with sugar until creamy. Beat in eggs until well blended. Using a wooden spoon or spatula, stir in half of the flour mixture; stir in milk until blended. Stir in remaining flour mixture just until moistened. Gently fold in shredded cheese and ham.
Spoon into prepared muffin pan. Bake for about 30 min or until a tested inserted in the centre comes out clean. Let cool in pan on a rack for 5 min then transfer to rack to cool. Serve warm or let cool completely.
These muffins are best enjoyed within a day of baking. Wrap extra muffins individually in plastic wrap and freeze in an airtight container for up to 1 month. Thaw and reheat in the microwave or toaster oven.
Substitute 2 tbsp (30 mL) chopped fresh basil, 1 tsp (5 mL) chopped fresh oregano and 1 small clove of garlic, minced, for the dried herbs and garlic powder.
Top 5 Nutrients
|Calcium:||16 % / 173 mg|
|Vitamin B12:||20 %|