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Rosemary Cheddar Muffins Recipe
Rosemary Cheddar Muffins Recipe photo by Taste of Home

Rosemary Cheddar Muffins Recipe

Publisher Photo
My 96-year-old stepmother gave me this recipe many years ago. We have enjoyed these luscious biscuitlike muffins ever since. You might not even need butter!—Bonnie Stallings, Martinsburg, West Virginia
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings

Ingredients

  • 2 cups self-rising flour
  • 1/2 cup shredded sharp cheddar cheese
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1-1/4 cups 2% milk
  • 3 tablespoons mayonnaise

Nutritional Facts

1 muffin equals 121 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 300 mg sodium, 16 g carbohydrate, trace fiber, 4 g protein.

Directions

  1. In a large bowl, combine the flour, cheese and rosemary. In another bowl, combine milk and mayonnaise; stir into dry ingredients just until moistened. Spoon into 12 greased muffin cups.
  2. Bake at 400° for 8-10 minutes or until lightly browned and toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Rosemary Cheddar Muffins in Taste of Home August/September 2011, p69

Nutritional Facts

1 muffin equals 121 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 300 mg sodium, 16 g carbohydrate, trace fiber, 4 g protein.

Reviews for Rosemary Cheddar Muffins

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (4)
MY REVIEW
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MY REVIEW
Reviewed Aug. 15, 2013

I am glad that i made these muffins before reading the reviews. My family enjoyed these and asked me to make them again. I used fresh rosemary from my herb garden and finely shredded cheddar cheese. I wonder if some of the others who made this, used all purpose flour instead of the called for self rising flour. I used organic all purpose flour, but added the necessary salt and baking powder to help them "rise" and be more dense. I will be making these again! Loved them! (Field Editor)

MY REVIEW
Reviewed Jun. 29, 2013

I have made this recipe over and over. We love these muffins. I even alternate rosemary with other spices for different foods.

MY REVIEW
Reviewed Feb. 22, 2013

Followed recipe to a 'T.' They turned out like chewy bricks with little or no taste, using fresh rosemary and expensive sharp cheddar. My sons asked if I forgot some of the ingredients. I actually went back and checked myself. I wasn't the problem. The recipe was. I'll now know to check the reviews on line instead of just using the magazine.

MY REVIEW
Reviewed Feb. 22, 2013

Followed recipe to a 'T.' They turned out like chewy bricks with little or no taste, using fresh rosemary and expensive sharp cheddar. My sons asked if I forgot some of the ingredients. I actually went back and checked myself. I wasn't the problem. The recipe was. I'll now know to check the reviews on line instead of just using the magazine. Bleh.

MY REVIEW
Reviewed Nov. 22, 2012

These were good served with our Thanksgiving dinner. I didn't have enough rosemary so I used 1/2 T with 1/2 T thyme. They took about 15 mins to bake.

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