Summer Peach with Basil & Aged Cheddar Muffins
Too good not to try!
Ingredients:
4 fresh peaches, cut into ½ inch pieces
4 teaspoon finely minced fresh basil
1 tablespoon brown sugar
1-1/2 cup all-purpose flour
1-1/2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
(1) 5 ounce bar of shredded 3 Year-Wisconsin 724 Reserve Aged Cheddar Cheese
½ cup butter, room temperature
7 tablespoon brown sugar
2 eggs, room temperature
¼ cup shredded 7 Year-724 Wisconsin Select Aged Cheddar Cheese
Cooking Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Mix peaches, basil, and 1 tablespoon brown sugar in a bowl; let sit until sugar dissolves, about 15 minutes.
Sift flour, baking powder, baking soda, and salt together in a large bowl. Mix 1 cup Cheddar cheese into flour mixture.
Beat butter and 7 tablespoons brown sugar in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, until just combined; gently fold in peaches. Mix flour mixture, a little at time, into peach mixture until batter is just combined.
Spoon batter into the prepared muffin cups. Sprinkle 1/4 cup Cheddar cheese over batter.
Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 25 minutes.
Cook’s Note: It is helpful to use ripe, juicy peaches, otherwise you may need to add up to ¼ cup milk to the batter if mixture is too dry. You may substitute 2 cups of diced frozen peaches for the fresh peaches.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Mix peaches, basil, and 1 tablespoon brown sugar in a bowl; let sit until sugar dissolves, about 15 minutes.
Sift flour, baking powder, baking soda, and salt together in a large bowl. Mix 1 cup Cheddar cheese into flour mixture.
Beat butter and 7 tablespoons brown sugar in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, until just combined; gently fold in peaches. Mix flour mixture, a little at time, into peach mixture until batter is just combined.
Spoon batter into the prepared muffin cups. Sprinkle 1/4 cup Cheddar cheese over batter.
Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 25 minutes.
Cook’s Note: It is helpful to use ripe, juicy peaches, otherwise you may need to add up to ¼ cup milk to the batter if mixture is too dry. You may substitute 2 cups of diced frozen peaches for the fresh peaches.
