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Marin French Camembert Muffins

Marin French Camembert Muffins
Yields 12
These cute little muffins throw a classy, cheesy spin on any Sunday brunch—and they're great for snackin' on, too!
  1. 8 ounces Marin French Camembert or Petite Camembert, cut into ¼-½ pieces
  2. 1½ cups buttermilk
  3. 5 tablespoons butter, melted
  4. 2 large eggs
  5. 1 tablespoon fresh oregano, basil, or chives, chopped
  6. 2 cups all-purpose flour
  7. 2 teaspoons baking powder
  8. 1 tablespoon sugar
  9. ½ teaspoon salt
  10. ¼ teaspoon black pepper
  11. ¾ cup sun-dried tomatoes, chopped
  1. Preheat oven to 350°F. Butter and dust muffin tins with flour or line with paper muffin cups.
  2. 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.
  3. Spoon the batter into the tins or cups approximately ⅔ full. Bake for 20 to 25 minutes until muffins are golden brown.
  4. Let cool 5 minutes before serving.
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Marin French Cheese Company

Marin French Cheese Company, California’s iconic producer of Brie, Camembert, and original French-style cheeses, will celebrate 150 years of artisan cheese production in the same Marin County location in 2015, making it the longest continually operating cheese company in America.