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Rosemary Cheddar Muffins

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
    1 dozen


  • 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


  • 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.
  • Bake until lightly browned and toothpick inserted in muffin comes out clean, 8-10 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Editor's Note
As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts
1 muffin: 121 calories, 5g fat (2g saturated fat), 8mg cholesterol, 300mg sodium, 16g carbohydrate (1g sugars, 0 fiber), 4g protein.

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