“I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Exciting news for your Saturday: It’s National Nutrition Month! An awareness of healthy living is constantly growing in todays modern world and this Recipe Redux post is all about how DAIRY contributes to that.
Remember those commercials that use to air (back when no one had DVR and we were forced to watch commercials) featuring a bunch of cows, pretty grass and a closing line that said: Real Milk Comes from Happy Cows. Happy Cows come from California. Reeeeal California Cheeeeseee.
That commercial has always stuck with me. Because cheeeese is so fun to say and cows are just so cute. This sponsored contest is all about California Dairy from California cows. I may already be totally biased toward California dairy products since I am a born and bred Cali girl but there are facts to back up the evidence that California Cows are the business.
1) Calcium: a 1 cup serving of milk contains about 30% calcium, a nutrient that is essential for bone growth and overall health. Many people suffer from calcium deficiency, leading to other diseases such as osteoporosis. Drink your milk guys!
2) Protein: This shouldn’t be surprising. Most servings of dairy provide about 8 grams of protein. Protein helps us feel full and no matter what sort of diet your on, protein is a must. We need this stuff to build muscle and be strong!
3) Read your Labels: I always shop for organic milk products and cheese from grass fed cows. Knowing that the cows weren’t injected with hormones, corn or fed a bad diet makes me feel good about the dairy I’m eating. Real milk comes from happy cows remember?
For me, if the food I eat and create can provide me with some sort of nutritional benefit, it is that much more satisfying. It’s not about calories, fat or even carbs. And it’s definitely not about being skinny. Some people seem to shy away from dairy with fear but unless you have a serious allergy towards dairy, then it’s something that should be an essential part of your diet. On a real note, nothing will ever be able to replace cheese or ice cream. We gotta reap in those benefits!
I live for dairy products like yogurt, fat free milk and fresh cheese. Not only do they offer health benefits like the ones listed above, but they offer FLAVOR! Hellooo cheesy, creamy, fluffy CHEDDAR BISCUIT MUFFINS. Because one can not simply decide between biscuit and muffin so one must combine the two.
And add California cheese, milk and yogurt for a bombardment of nutritious benefits AND deliciousness. Listed below are the brands of California Dairy I used in this recipe that was purchased at Sprouts Local Farmers Market.
Cheese: Rumiano Jalapeno Cheddar Cheese. It had just the right about of zing to it without an overwhelming spicy taste. Added the best flavor to these savory biscuit muffins.
Milk: Organic Valley Fat Free Milk. This was combined with greek yogurt to create moistness in the muffins. 1 cup of this milk offers 12 grams of protein and vitamin C and vitamin D. I’m too excited to use this in smoothies for the week. Always look for the “Real California Milk” stamp on the cartons.
Yogurt: Brown Cow Plain Yogurt. While I’m a die hard fan of Chobani yogurts, Brown Cow has always been on the list when I want something super creamy. This recipe calls for plain, but I highly recommend trying their vanilla and maple cream top flavors as well. To-die-for.
These biscuit-muffins are the perfect addition to your week night dinners or as a snack. It calls for simple, good quality ingredients with easy directions and only 17 minutes in the oven! These are best served fresh out of the oven or re heated in the oven on broil for 2-5 minutes. Some great ways to enjoy these are:
1) Slathered with apple butter (this one is my favorite)
2) Alongside your favorite Chili recipe
3) Spread with cream cheese, mashed avocado or your favorite salsa/hot sauce.
4) As a side with your favorite chicken/beef dinner, preferably one that has a sauce you can dip the bread in
5) With extra cheddar cheese of course!
6) Apart of your breakfast with eggs and bacon. Yum.
7) Plain. Because they taste that good just on their own.
For more information on California Dairy, it’s brands and benefits please visit: RealCaliforniaMilk.com and HealthyEating.org
Print
California Cheddar Biscuit Muffins
Ingredients
- 1 cup California Milk (Organic Valley non fat)
- 1/4 cup plain California Yogurt (Brown Cow)
- 1/2 cup California Jalapeno Cheddar Cheese* (Rumiano) + extra for sprinkling on top
- 1.5 cups whole wheat flour
- 1/2 cup all purpose flour
- 2 tsp baking soda
- Sea salt to taste
- 1/4 cup olive oil
- 2 Tbsp brown rice syrup (or honey)
- Optional: 1/2 tsp old bay seasoning, or cayenne pepper or garlic powder
Instructions
- Preheat oven to 425 degrees Fahrenheit. Set up 12 muffin liners.
- In a medium bowl whisk together milk and yogurt. Set aside.
- In a large mixing bowl combine flours, baking soda, sea salt and optional spices. Stir in olive oil and brown rice syrup. Pour in your milk + yogurt mixture and cheddar cheese. Mix with a wooden spoon until just well combined. Be careful not to over mix. The dough should be thick, lumpy and moist. It should not be smooth or liquid.
- Distribute the batter evenly into muffin liners. Top with extra cheese if desired and baking in the oven for 5 minutes. Lower the heat to 375 degrees and bake for another 12 minutes. The tops will be golden brown. This high temperature to low temperature is a tip I learned from Sally’s Baking Addiciton blog on how to create sky high muffin tops.
- Once done baking, let cool for 5 minutes and serve immediately.
- These stay fresh in an airtight container at room temperature for 3 days. Refrigerate for up to a week.
Notes
Regular cheddar cheese works fine too if you’re not a fan of spicy
