Ingredients
Scale
- 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