Savory Camembert, Sun Dried Tomato, and Oregano Muffins

Makes 12 muffins


  • 8 ounces (2 cups) Marin French Camembert or Petite Camembert, cut into ¼-½ pieces
  • 1½ cups buttermilk
  • 5 tablespoons butter, melted
  • 2 large eggs
  • 1 tablespoon fresh oregano, basil or chives, chopped
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ cup sun dried tomatoes, chopped


  1. Preheat oven to 350°F. Butter and dust muffin tins with flour or line with paper muffin cups.
  2. In a large bowl combine the buttermilk, melted butter, eggs, cheese and the herb of your choice.
  3. In another large bowl combine the flour, baking powder, sugar, salt and pepper.
  4. Pour the liquid mixture into the dry mixture. Using a folding motion, combine the mixtures but do not over mix. Fold in the sun dried tomatoes.
  5. Spoon the batter into the tins or cups approximately ⅔ full.
  6. Bake for 20 to 25 minutes until muffins are golden brown. Let cool 5 minutes before serving.

Recipe by Chef Jacquelyn Buchanan