Cheddar Cheese Muffins

Blend together flour, sugar, baking powder, salt and baking soda. Gradually add cheese until evenly mixed and make a well. Whisk yogurt, butter and eggs together and pour into well. Stir until evenly moistened. Batter will be very thick. Spoon into greased muffin tins. Bake in the center of oven for 18 to 20 minutes at 400 F. (200 C) or until golden. If you happen to have any left, they freeze well. Makes 12 muffins.

Note: Add 1 tbsp. dill weed or ½ cup cooked ham for a unique taste.

Banana Oatmeal Muffins

1 cup	flour	250 ml
½ cup	brown sugar	125 ml
1 tsp.	baking powder	5 ml
½ tsp.	salt	2 ml
½ tsp.	baking soda	2 ml
1 cup	rolled oats	250 ml
1	banana, mashed	1
1	egg	1
¾ cup	Olympic Natural Yogurt	185 ml
1/3 cup	shortening, melted	75 ml

Mix flour, sugar, baking powder, salt, baking soda and rolled oats. Combine banana, egg, yogurt, and shortening and add to dry ingredients stirring as little as possible. Fill greased muffin tins 2/3 full and bake 15 minutes at 400 F. (200 C). Makes 12 muffins.

Oatmeal Carrot Muffins

1 cup	Olympic Natural Yogurt	250 ml
1 cup	quick cooking rolled oats	250 ml
½ cup	carrots, grated	125 ml
¼ cup	brown sugar	60 ml
¼ cup	butter, melted	60 ml
1	egg, slightly beaten	1
1 tsp.	grated orange zest	5 ml
1 cup	all purpose flour	250 ml
¼ cup	granulated sugar	60 ml
1 tbsp.	baking powder	15 ml
1 tsp.	salt	5 ml
½ tsp.	baking soda	2 ml
¾ cup	raisins	185 ml

Mix yogurt and oats together, cover and let stand two hours or overnight in the refrigerator. Mix carrots, brown sugar, butter, egg ad orange zest together and stir into oat mixture. Sift together flour, sugar, baking powder, salt and baking soda. Stir in raisins. Mix batter just until moistened. Spoon into greased muffin tins, filling to the top. Bake at 400F (200C) for 20minutes. Let stand a few minutes before removing from tin. Makes 12 servings.

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