Hélène Laurendeau’s Cheddar Muffins | RICARDO

Ingredients

• 1 cup (250 ml) whole wheat flour
• 1 cup (250 ml) unbleached all-purpose flour
• 1/4 cup (60 ml) sugar
• 1 tablespoon (15 ml) baking powder
• 1/2 teaspoon (2.5 ml) baking soda
• 1/2 teaspoon (2.5 ml) salt
• 1 1/2 cups (375 ml) grated cheddar cheese
• 2 eggs
• 1 cup (250 ml) plain yogurt
• 1/4 cup (60 ml) unsalted butter, melted and cooled