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Gouda muffins

2 eggs

2 cups whole milk

1 large tomato, halved, seeded, and finely chopped

2 tablespoons chopped fresh thyme

2 scallions, trimmed and finely chopped

8 ounces Gouda cheese, rind removed and cheese finely chopped

1 red bell pepper, roasted, peeled, seeded, and finely chopped

1 hot pepper, roasted, peeled, seeded, and finely chopped

1/2 cup (1 stick) butter, melted and cooled to lukewarm

4 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 1/2 teaspoons freshly ground black pepper

Set the oven at 375 degrees. Thoroughly grease a muffin pan.

In the bowl of an electric mixer, beat the eggs until they are foamy. Add the milk, tomato, thyme, and scallions and mix thoroughly.

Remove the beaters from the bowl and use a wooden spoon to stir in the Gouda cheese, bell and hot peppers, and melted butter.

Stir in the flour, baking powder, salt, and pepper. When all the dry ingredients are just moist, divide the batter among the 12 cups. Transfer to the hot oven and bake for 20 to 30 minutes or until the muffins are firm to the touch. Remove them from the oven and serve hot.

Sheryl Julian

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