Ingredients

2 c. all-purpose flour

2 tsp baking powder

1 T dry mustard

1/2 tsp salt

1/4 tsp freshly ground white pepper

1 c. 2% reduced-fat milk

2 eggs

4 T butter, melted

3 T sun-dried toms, minced

1/4 c. chopped flat-leaf parsley

1 c. shredded maple-smoked gouda

Preparation

  1. Preheat oven to 375. Grease a 12 c. muffin pan or line it with paper muffin cups.
  2. Mix flour, baking powder, dry mustard, salt and pepper in a large bowl. Whisk together milk, eggs, butter, tomatoes and parsley in a large bowl; add to flour mixture, stirring until almost combined. Gently fold in cheese; the mixture will be lumpy.
  3. Spoon butter into prepared muffin pan. Bake until muffins are golden brown and firm to the touch, about 25 min.