Oregano and Cheese Curd Muffins
Posted from Inspired by the Seasons on August 30, 2017 | Recipe
Brought you by Inspired by the Seasons, these muffins are ready for your first batch of fall chili.
(And they have cheese curds...need we say more?)
- 4 green onions, minced
- 2/3 c. cheese curds
- 1/2 c. fresh oregano
- 2 c. all-purpose flour
- 2 t. baking powder
- 3/4 t. salt
- 2/3 c. buttermilk
- 2/3 c. vegetable oil
- 2 eggs
Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together the flour, baking powder, oregano (reserving 1 T for topping if desired) and salt.
In a large bowl, whisk together the eggs, buttermilk and oil. Add in the dry ingredients and mix until just combined, fold in the cheese curds.
Divide evenly among the liners, about three-quarters full. Top with remaining oregano if desired. Bake for 13-17 minutes until golden brown and when it passed the toothpick test. Cool in pan.