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.
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