We recently went on a 5 day vacation to Ely, Minnesota. Before we left, I noticed that once again my oregano was growing in it's rapid pace and I did not want it to take over the planter while we were away. This summer must be providing great growing conditions for oregano since I planted the same type last year and did not get this abundant yield. I am not complaining because it has offered me ample recipe inspiration, like in the one for this pesto. Muffins are something I bake frequently, (search my recipe tab under muffins and you will find more) and I thought it might be nice to try out a more savory take. The decision to add cheese curds mainly came from a bag I found hidden in our refrigerator from 5 days before, while still squeaky at room temperature I know we couldn't finish them off before we left. These will be great with a soup in the Fall and are a great summer partner for a salad.
This photo shows how small to cut the cheese curds.
Cheese Curd & Oregano Muffins
Adapted from a Rachel Ray recipe
- 4 green onions, white and light green part minced
- 2/3rd c cheese curds
- 1/2 c fresh oregano, stems removed
- 2 c all purpose flour
- 2 tsp baking powder
- 3/4 tsp 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.