A Vermont Original

Both Scott and my parents came to Boston for this rainy Sunday, to celebrate Scott's birthday.
I wanted to make something for brunch, and came upon this recipe in a cookbook Scott's parents gave us last Christmas/Hanukkah. Scott grew up in Vermont, and his parents still live there, right over the border in White River Junction. Vermont turns out a lot of wonderful products...maple syrup, Ben and Jerrys, Scott's parents fresh corn, beans, and zucchini, and my favorite - simple yet utterly delightful Vermont Sharp Cheddar. This recipe uses another unique cheese from the Green Mountain state; maple smoked gouda. Gouda is a rich smoky cheese that has an intense and sometimes overpowering flavor. It was perfect in this recipe though, because it doesn't take over. Instead, it compliments the tomatoes and brings out a flavor that many thought was bacon. Scott's father even called it an "omelette muffin".

I served the muffins with butter and fresh huckleberry jam. The huckleberry jam which was a bit overpowering. Strawberry or orange might work a bit better.

Smoked Gouda, Sun-dried Tomato, and Parsley Muffins

2 cups all-purpose flour
2 tsp. baking powder
1 tbsp. dry mustard
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
1 cup whole milk
2 eggs
4 tbsp. unsalted butter, melted
3 tbsp. sun-dried tomatoes in oil, drained and minced
1/2 cup chopped flat leaf parsley
1 cup roughly chopped maple smoked gouda (4 oz.)

- Preheat oven to 375 degrees. Grease a muffin pan.
- Mix the flour, baking powder, mustard, salt, and pepper in a large bowl. Whisk together milk, eggs, butter, tomatoes, and parsley in a separate bowl. Add the milk to the flour mixture, stirring until almost combined. Gently fold in the cheese with a rubber spatula (the mixture should look lumpy).
- Spoon the batter into the muffin tins. Bake until muffins are golden brown and firm, about 25 minutes.
- Cool on wire rack before serving.