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Aged Cheddar & Garlic Dippers
Aged Cheddar Macaroni & Cheese
Aged Cheddar Popovers
Aged Cheddar Potato Soup
Aged White Cheddar Stuffed Mushrooms
Apple and Cheddar Crostini
Braunschweiger Aged Grilled Cheese
Brats and Beer Cheddar Chowder
Cheddar Baked Potato Slices
Cheddar Cauliflower Buffalo Dip
Cheddar Mushroom Antipasto Dip
Cheddar Zucchini Bread
Cheesy Cheddar Pigs In A Blanket
Corn and Cheddar Dip
Creamy Baked Asparagus and Aged Cheddar
Creamy Potatoes with Bacon & Aged Cheddar
Easy Cheese Dip
Harmony Cheddar Grilled Cheese with Apples and Caramelized Onions
Horseradish Cheddar Beer Cheese Dip
Hot Blueberry Cheddar Dip
Marinated Cheddar Cheese Appetizer
Mexican Dip
Pimento Cheese Spread
Roasted Honey-Orange Almonds Served With Aged Cheddar
Smoked Cheddar Jalapeno Poppers wrapped in Bacon
Spicy Cheddar Shrimp Dip
Summer Peach with Basil & Aged Cheddar Muffins
Tater Tot Breakfast Bake
The 5 yr. Monster Grilled Cheese
The 3 Cheese Grilled Cheese
Wisconsin Aged Cheddar Beer Dip
Wisconsin Cheddar and Broccoli Grilled Cheese
Wisconsin Sharp Cheddar Cheese Spread

Summer Peach with Basil & Aged Cheddar Muffins

Ingredients:

4 fresh peaches, cut into ½ inch pieces

4 teaspoon finely minced fresh basil

1 tablespoon brown sugar

1-1/2 cup all-purpose flour

1-1/2 tsp baking powder

½ teaspoon baking soda

½ teaspoon salt

(1) 5 ounce bar of Wisconsin Grader's Reserve, 5 Year Aged Cheddar Cheese, shredded. Reserve a handful of cheddar to the side to be used as topping to the muffins.

½ cup butter, room temperature

7 tablespoon brown sugar

2 eggs, room temperature

Cooking Directions:
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  • Mix peaches, basil, and 1 tablespoon brown sugar in a bowl; let sit until sugar dissolves, about 15 minutes.
  • Sift flour, baking powder, baking soda, and salt together in a large bowl. Mix about 1 cup Wisconsin Grader's Reserve Aged Cheddar cheese into flour mixture.
  • Beat butter and 7 tablespoons brown sugar in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, until just combined; gently fold in peaches.
  • Mix flour mixture, a little at time, into peach mixture until batter is just combined.
  • Spoon batter into the prepared muffin cups. Sprinkle reserved Wisconsin Grader's Reserve Aged Cheddar cheese over batter.
  • Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 25 minutes. 
Cook’s Note: It is essential to use ripe, juicy peaches, otherwise you may need to add up to ¼ cup milk to the batter if mixture is too dry. You may substitute 2 cups of diced frozen peaches for the fresh peaches.
Wisconsin Graders Reserve
Email: sales@wisconsingradersreserve.com


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