Grape & Cheese Muffins

October 27, 2016

Grapes are packed full of phyto-nutrients and anti-oxidants. Pair them with award-winning Alberta gouda from Sylvan Star and the ancient grain spelt (called farro in Italy) and you have a perfect anytime snack or friend to hearty soups.

Note; while spelt contains some gluten, those who are wheat-sensitive may find this grain digestible because it breaks down more easily.

A delicious taste, substantial protein and overall nourishment in every bite. 

Ingredients

Method

SERVINGS: 12 MUFFINS

1. Preheat oven to 350 F. Lightly grease muffin tins. Put butter and honey in oven-proof container to melt the butter and liquefy the honey, in the oven. Remove when melted and set aside.

2. Beat eggs until foamy. Add milk, butter and honey. Stir to combine, and set aside.

3. In large bowl, combine spelt flour, baking powder and salt. Combine grated cheese with this mixture.

4. Using a spoon, stir the wet ingredients into the cheese and flour mixture just until blended. Do not overmix since spelt flour naturally absorbs liquid very well. Overmixing will result in a more crumbly texture. You want to have a moist, almost cake-like muffin.

5. Fold in the grapes, then distribute the batter evenly amongst 12 muffin tin cups. Bake in oven for approximately 18 to 20 minutes until toothpick tests done.

6. Enjoy warm. Perfect to-go food for after-sports activities or family outings. Refrigerate any leftovers. This muffin freezes very well.