Walnut cheddar muffins \"chez susan\"
24 Muffins
Ingredients
Quantity | Ingredient | |
---|---|---|
¾ | cup | All purpose flour |
¾ | cup | Whole wheat flour |
1 | tablespoon | Baking powder |
¼ | teaspoon | Salt |
2 | teaspoons | Dried thyme, crumbled |
1 | cup | Chopped walnuts |
¾ | cup | Grated extra sharp white cheddar |
¾ | cup | Buttermilk (shake well) |
¼ | cup | Walnut oil |
2 | larges | Eggs, beaten lightly |
2 | tablespoons | Honey |
¼ | teaspoon | Tabasco |
Directions
Preheat oven to 400 degrees and butter twelve ¼ cup muffin tins.
In a large bowl whisk together flours, baking powder, salt and thyme.
Stir in walnuts and cheddar until combined well. In a bowl whisk together remaining ingredients and add to flour mixture, stirring just until combined (do not overmix).
Divide batter among muffin tins and bake in middle of oven for 15 minutes or until golden and a tester comes out clean. Cool muffins in tins on a rack 10 minutes and turn out onto rack.
From the November 1996 Gourmet Magazine Formatted on February 3, 1997 by Jamie Calton
Related recipes
- Apple cheddar muffins
- Apple walnut crumb muffins
- Apple-cheddar muffins
- Bacon cheddar muffins
- Basil-cheddar muffins
- Cheddar cheese and mustard muffins
- Cheddar cheese muffins
- Cheddar dill muffins
- Cheddar-onion corn muffins
- Cheddar-onion muffins
- Cheese muffins
- Coffee walnut chocolate chip muffins
- Herb and cheese muffins
- Lemon grove walnut muffins
- Maple walnut muffins
- Muffins, coffee walnut chocolate chip
- Orange-walnut muffins
- Toasty walnut muffins
- Toasty walnut muffins ( mw )
- Walnut muffins