The Cheese Board (15 page)

With an ice cream scoop or large soup spoon, fill the prepared muffin cups until the batter just peeks over the top of the pan. Bake on the middle rack of the oven for 25 to 30 minutes, or until the muffins are light golden brown, firm, and springy. Let cool in the pan for 10 minutes. Unmold the muffins onto a wire rack to cool.

These are made with brown sugar and sweet, nutty millet grain. This is a great muffin to have with a cup of coffee.

Preheat the oven to 375°F. Generously butter or spray the top and cups of a 12-cup muffin pan.

In a medium bowl, combine the eggs, sour cream, milk, and vanilla extract. Whisk until blended.

Sift the flour, baking soda, baking powder, and cinnamon together into the bowl of a stand mixer or a large bowl.

If using a stand mixer,
add the salt, sugars, and millet to the dry ingredients and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the pecans and raisins. Make a well in the center and pour in the wet ingredients. With a few rotations of the paddle, gently combine, taking care not to overmix the batter.

If making by hand,
add the salt, sugars, and millet to the dry ingredients and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Mix in the pecans and raisins. Make a well in the center and pour in the wet ingredients. With a few strokes of the spoon, gently combine, taking care not to overmix the batter.

With an ice cream scoop or large soup spoon, fill the prepared muffin cups until the batter just peeks over the top of the pan. Bake on the middle rack of the oven for 30 to 35 minutes, or until the muffins are golden brown, firm, and springy. Let cool in the pan for 10 minutes. Unmold the muffins onto a wire rack to cool.

Many Cheese Boarders are very fond of bananas, chocolate, and coffee, which is why these muffins appear so frequently in the store compared to other daily-special muffins.

Preheat the oven to 375°F. Generously butter or spray the top and cups of a 12-cup muffin pan.

In a medium bowl, combine the egg, egg yolk, bananas, vanilla extract, coffee, and sour cream. Whisk until blended.

Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.

If using a stand mixer,
add the salt and sugar to the dry ingredients and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the chocolate chips. Make a well in the center and pour in the wet ingredients. With a few rotations of the paddle, gently combine, taking care not to overmix the batter.

If making by hand,
add the salt and sugar to the dry ingredients and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Mix in the chocolate chips. Make a well in the center and pour in the wet ingredients. With a few strokes of the spoon, gently combine, taking care not to overmix the batter.

With an ice cream scoop or large soup spoon, fill the prepared muffin cups until the batter just peeks over the top of the pan. Bake on the middle rack of the oven for 25 to 30 minutes, or until the muffins are golden brown, firm, and springy. Let cool in the pan for 10 minutes. Unmold the muffins onto a wire rack to cool.

This is a traditional banana walnut muffin. Warm from the oven and spread with cream cheese, they are reminiscent of banana cake from the 1950s.

Preheat the oven to 375°F. Generously butter or spray the top and cups of a 12-cup muffin pan.

In a medium bowl, combine the egg, egg yolk, bananas, sour cream, buttermilk, and vanilla extract. Whisk until blended.

Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.

If using a stand mixer,
add the salt and sugars to the dry ingredients and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the walnuts. Make a well in the center and pour in the wet ingredients. With a few rotations of the paddle, gently combine, taking care not to overmix the batter.

If making by hand,
add the salt and sugars to the dry ingredients and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Mix in the walnuts. Make a well in the center and pour in the wet ingredients. With a few strokes of the spoon, gently combine, taking care not to overmix the batter.

With an ice cream scoop or large soup spoon, fill the prepared muffin cups until the batter just peeks over the top of the pan. Bake on the middle rack of the oven for 25 to 30 minutes, or until the muffins are a deep golden brown, firm, and springy. Let cool in the pan for 10 minutes. Unmold the muffins onto a wire rack to cool.

 

If you want a quick, rich muffin for breakfast, this is a good choice. The pears impart a luscious sweetness that is balanced by the buttery flavor of the pecans.

Preheat the oven to 375°F. Generously butter or spray the top and cups of a 12-cup muffin pan.

In a medium bowl, combine the egg, egg yolk, buttermilk, sour cream, and vanilla extract. Whisk until blended.

Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.

If using a stand mixer,
add the salt and sugars to the dry ingredients and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the pears and pecans. Make a well in the center and pour in the wet ingredients. With a few rotations of the paddle, gently combine, taking care not to overmix the batter.

If making by hand,
add the salt and sugars to the dry ingredients and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Mix in the pears and pecans. Make a well in the center and pour in the wet ingredients. With a few strokes of the spoon, gently combine, taking care not to overmix the batter.

With an ice cream scoop or large soup spoon, fill the prepared muffin cups until the batter just peeks over the top of the pan. Bake on the middle rack of the oven for 25 to 30 minutes, or until the muffins are golden brown, firm, and springy. Let cool in the pan for 10 minutes. Unmold the muffins onto a wire rack to cool.

Oranges and raspberries are both sweet and tart, and the sour cream in this recipe marries these flavors gracefully. Sneak a spoonful of the batter—it tastes like ice cream.

Preheat the oven to 375°F. Generously butter or spray the top and cups of a 12-cup muffin pan.

In a small bowl, combine the candied orange peel, sugar, and zest.

In a medium bowl, combine the orange juice, eggs, sour cream, and buttermilk. Whisk until blended.

Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.

If using a stand mixer,
add the salt and orange sugar to the dry ingredients and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Make a well in the center and pour in the wet ingredients. With a few rotations of the paddle, gently combine, taking care not to overmix the batter. Using a rubber spatula, gently fold in the berries.