Cheezy Cheddar Muffins

These muffins are so light and fluffy.  They are almost the same texture of a cruller!  I enjoy these so much, that they are going to be a hard habit to break when it comes to my  diet starting next week.  So this is my week-end to indulge!  Going to make some of my favorite things, and enjoy them for the last time in awhile.

INGREDIENTS:

2 cups all-purpose flour

1 1/2 tsp baking powder

1 1/2 cups sour cream

9 oz grated cheese

1/2 tsp sweet paprika powder

1/2 tsp salt

butter (for greasing tins)

4 eggs

DIRECTIONS:
Sift the all-purpose flour and baking powder over a big bowl. Dump in 1 1/2 cups of sour cream. Add the eggs, 1/2 a tsp salt and 1/2 a tsp sweet paprika powder.  Add some cayenne as well or some herbs such as dried rosemary or thyme. ( I have even added some chopped and fried bacon bits too). Use the dough hooks on your mixer and lightly mix things up. Add the cheese and keep mixing until all the flour is incorporated.The dough will be really firm and sticky. Grease a 12 cup muffin tin and fill them with the batter. Bake in a preheated oven at 350F (180C) for 25 minutes. Let them cool for 10 minutes before removing them from the muffin tin.

*Serve hot!!!

Toblerone Cookies

Toblerone cookies! An absolute guess on what I was going to do with all the Toblerone chocolate I had received over the holidays.  I figured it would be a wonderful replacement of regular old chocolate chip cookies.  It turned out that they were pretty darned good!  They made little puddles of chocolate in the centre of the cookie. Oooey and gooey!!!

INGREDIENTS

¼ cup unsalted butter, softened
2/3 cup light brown sugar, packed
1 egg, lightly beaten
2 teaspoons vanilla extract
1 cup all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup Toblerone chocolate bar (roughly chopped)

METHOD
Preheat the oven to 350°F; line baking sheet with parchment paper or a silpat mat.  Cream the butter with the sugar until light and fluffy. Beat in the egg and vanilla extract until the mixture is smooth, then stir in the flour, baking soda, salt. Drop leveled tablespoons of dough onto each sheet, (2 inches) apart. Press the chopped Toblerone over the surface of the cookies.
Bake for 8 or 9 minutes (do not overcook). Leave to cool and firm up on the baking sheets for a few minutes before carefully peeling away from the paper.

*The cookies will keep in an airtight tin for up to 3 days.
Makes 22