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Warm Le Cabouron muffins

12 to 18 muffins


  • 250 ml (1 cup) pitted dates
  • 250 ml (1 cup) water
  • 500 ml (2 cups) unbleached flour
  • 375 ml (1½ cups) wheat bran
  • 250 ml (1 cup) quick-cooking rolled oats
  • 15 ml (1 tbsp.) baking powder
  • 60 ml (¼ cup) softened salted butter
  • 85 ml (⅓ cup) brown sugar
  • 1 egg
  • 5 ml (1 tsp.) vanilla extract
  • 375 ml (1½ cups) milk
  • 185 g (6 ½ oz) Le Cabouron, cubed


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  • In a large covered saucepan, cook dates in water for 5 to 10 minutes to obtain a purée. Let cool.
  • Preheat the oven to 375 °F (190 °C).
  • In a large bowl, combine the dry ingredients.
  • Make a well in the centre and set aside.
  • In another bowl, beat the butter with the brown sugar and egg.
  • Add the vanilla extract and milk.
  • Pour the liquid ingredients at the centre of the dry ingredients.
  • Stir with a fork and add the date purée.
  • Place paper or silicone liners in the muffin pan.
  • Line the cup bottoms with muffin batter.
  • Add a cube of cheese in the centre of each cup and cover with the remaining batter.
  • Bake in the centre of the oven for 15 to 20 minutes, depending on the size of the muffins.
  • The muffins have a melted cheese centre. They are best served hot.

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Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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