Smoked gouda dinner muffins

Prep 30 min
Total 55 min
Makes 12 muffins



1/2 cup
canola oil, (+1 tbsp)
large onions, thinly sliced (about 3 cups)
2 cups
all-purpose flour
Bosc pear, peeled and grated
1 cup
grated smoked gouda, divided
1/2 tsp
2/3 cup


  • HEAT a large frying pan over medium. Add 1 tbsp oil, then onions. Cook, stirring occasionally, until caramel coloured, 12 to 15 min. Let cool, then coarsely chop.
  • PREHEAT oven to 375F. Line a 12-cup muffin pan with paper liners. Stir flour with baking powder, pear, ¾ cup cheese and salt in a medium bowl.
  • WHISK eggs with buttermilk, remaining ½ cup oil and onions in a large bowl. Stir in flour mixture just until combined. Divide batter among muffin cups. Sprinkle with remaining ¼ cup cheese.
  • BAKE in centre of oven until a skewer inserted into the centre of a muffin comes out clean, about 20 min. Serve warm or at room temperature. Muffins will keep well in freezer up to 1 month.



Calories 237, Protein 7 g, Carbohydrates 21 g, Fat 14 g, Fibre 1 g, Sodium 250 mg.

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