Cheddar cheese originated in the town name Cheddar in England. Today many countries around the world produce cheddar cheese, Sweden, Austria, Ireland, New Zealand , etc. Canadian cheddar cheeses are smoother, have creamier texture,and great balance of flavor and sharpness.I love cooking with cheddar, actually is one of my favorite cheeses to eat or cook with. So when I came across this recipe in one of my baking books I had to try it. Those cheddar cheese muffins can easily replace the dinner rolls or are great in the morning with breakfast. The fresh herbs compliments very well the cheese and delivers fragrance to each bite.
- 1 1/4 cups all purpose flour
- 1/2 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 tbsp chopped fresh chives
- 1 tbsp chopped fresh rosemary
- 1 1/2 fresh grated sharp cheddar cheese
- 2 large eggs
- 1 cup buttermilk
- 2 tbsp honey
- 1/3 cup olive oil
Preheat oven to 400˚F ( 200˚C). Line a 12 standard muffin tin with paper or silicon liners. Set aside.
In a bowl stir together the all purpose flour , whole wheat flour,baking powder, baking soda, salt, chives and rosemary. Add 1 1/4 cups cheddar cheese from the total of 1 1/2 cups. Reserve the 1/4 cup, set aside.
In a bowl whisk together the eggs until blended,then stir in the buttermilk,honey and olive oil.
Pour over the dry ingredients and stir just until moistened.
Spoon the batter into the prepared cups. Sprinkle with the remaining cheddar cheese evenly over the tops.
Bake in the preheated oven for 15 to 18 minutes or until the tester inserted in the middle comes out clean.
Let cool in the pan on the wire rack for 5 minutes, then turn out onto the rack. Serve warm or at room temperature.