1)  In a standup mixer, cream together the butter and sugar until the butter is smooth and fluffy.

2)  Add the Los Altos Queso Fresco and whip until smooth again.

3)  Then add the eggs, one egg at a time, emulsifying after each addition, reserve.

4)  In a large mixing bowl, sift together the flour and baking powder.

5)  Pour the creamed butter-cheese mixture into the large mixing bowl with the sifted flour.

6)  Mix with a spatula the mixture enough so that dough pulls together, about 12-15 folds being careful not to overwork dough. It is okay if you can still see bits of dry flour.

7)  Butter and flour a 12-cup muffin tin and fill with the batter using a 3 ¼ oz ice cream scooper.

8)  Bake at 350°F for 25-30 minutes or until muffins are golden and firm to touch.

9)  Pull from oven, remove muffins from tin and cool on wire rack before serving.