Turkey & Cheddar Cheese Muffins
1 cup whole-wheat flour
3/4 cup flour
1 tbsp baking powder
1/2 tsp each salt and pepper
1 1/2 cups milk, room temperature
1 tbsp honey
2 tsp whole grain dijon mustard
1/2 tsp chopped garlic
1 egg, room temperature
1/3 cup unsalted butter, melted
1 cup triple cheddar shredded cheese blend
6 slices turkey breast, chopped
1/4 cup grated parmagian reggiano
1/4 cup sunflower seeds roasted, no salt
Preheat oven to 190°C (375°F). In large bowl, whisk together whole- wheat flour, all-purpose flour, baking powder, salt and pepper. In another bowl, whisk together milk, honey, Dijon, garlic and egg, then whisk in melted butter.
Pour wet ingredients into dry ingredients; fold mixture until just moistened; then fold in Cheddar cheese and turkey. Divide batter into 12 greased muffin tins. Sprinkle batter with Parmesan cheese and sunflower seeds.
Bake 25 min., until muffins are golden and tops spring back when lightly pressed. Transfer muffin pan to wire rack to cool slightly before tipping out muffins. Serve warm or at room temperature.
*Tip Try diced ham instead of turkey and swap in Swiss cheese for the Cheddar.