Camembert Muffins

By CheeseDiva

Ingredients

• 8 ounces Marin French Camembert or Petite Camembert, cut into 1/4-1/2 pieces
• 1 1/2 cups buttermilk
• 5 tablespoons butter, melted
• 2 large eggs
• 1 tablespoon fresh oregano, basil, or chives, chopped
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup sun-dried tomatoes, chopped

Details

Servings 12
Adapted from culturecheesemag.com

Preparation

Step 1

Preheat oven to 350°F. Butter and dust muffin tins with flour or line with paper muffin cups.
In a large bowl combine the buttermilk, melted butter, eggs, cheese, and the herb of your choice; in another large bowl combine the flour, baking powder, sugar, salt, and pepper. Pour the liquid mixture into the dry mixture. Using a folding motion, combine the mixtures but do not overmix. Fold in the sun-dried tomatoes.
Spoon the batter into the tins or cups approximately ⅔ full. Bake for 20 to 25 minutes until muffins are golden brown.
Let cool 5 minutes before serving.