This recipe was born when I felt like baking breakfast for my hubby. Problem is, he doesn’t like sweets first thing in the morning (remember my unconventional breakfasts post?), so I wanted to do something on the savory side. I considered the young chives striving in my garden and the amazing Grafton Cheddar (one of Vermont’s best cheeses) in my fridge, and a light bulb appeared over my head.
A couple of hints: if you don’t have buttermilk, you can use an equal amount of plain yogurt instead, or you could put 1 tablespoon of lemon juice or white vinegar in a measuring cup, then add enough milk to make 1 cup. Let it sit 5 minutes and boom, you’ve got a beautiful buttermilk alternative.
For the lactose intolerant, don’t worry; aged cheeses like cheddar and parmesan should be okay for you. And you can make a buttermilk using the method I just described, but with rice, almond, or coconut milk. (In this recipe, I’d use rice milk.)
Also, the sharper the cheese, the better the flavor! Remember, cheese is your friend, full of calcium, protein, and (lest you forget) fat, which helps you feel full. After all, healthy cooking means knowing how to use delicious fats to your advantage!
Cheddar Chive Muffins – makes 12
1 cup ap flour
1/2 cup wheat flour
2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp dry mustard
5 ounces sharp cheddar cheese, shredded
1 ounce parmesan cheese, shredded
1 cup buttermilk
1/4 cup canola oil
2 T chives
Preheat oven to 350 degrees and coat muffin tins with non-stick spray. In a bowl, combine the flours, salt, baking powder, baking soda, dry mustard, and shredded cheeses. In another bowl, whisk together the buttermilk, eggs, oil, and chives. Mix the wet and dry ingredients together until just barely blended. Pour a quarter cup of batter in each muffin tin and bake for 15-18 minutes, turning pan once.
What muffin flavor helps you jump out of bed in the morning?