Rosemary Cheddar Muffins Recipe
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
- 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
- 1. Preheat oven to 400°. In a large bowl, combine 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 8-10 minutes or until lightly browned and toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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.
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