Rosemary Cheddar Muffins
Total TimePrep/Total Time: 25 min.
- 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 NoteAs 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 Facts1 muffin: 121 calories, 5g fat (2g saturated fat), 8mg cholesterol, 300mg sodium, 16g carbohydrate (1g sugars, 0 fiber), 4g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Apr 26, 2016
We absolutely love these muffins! You don't need butter, just as they are slightly warm they are incredible. Fluffy and full of flavour!
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)
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.
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.
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.
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.
Nov 7, 2011
These muffins are definitely more along the lines of a biscuit. We love the flavor of rosemary so we both liked them. They took a lot longer than 8-10 minutes to bake, but were easy to make.
Oct 25, 2011
These were delicious, and no alterations necessary.
Sep 25, 2011
I thought these were good. Hubby and co-workers loved them. Easy to make. You have to like the taste of rosemary though, use fresh!
Sep 6, 2011
I made these a couple of nights ago to accompany some ravioli that I made. My entire family was not impressed. The 2 year old spit it out, the 4 year old said "Mommy, I don't care for these at all!" I went to take a bite and nearly had the same reaction as our 2 year old. I thought they were quite bland, but not only that--these were the most dense muffins I have ever tasted, and rather chewy as well. Not to mention, these muffins didn't even rise. Although I sprayed the muffin tins generously, I also had a hard time getting them out without sticking. I just don't have anything good to say about these muffins at all--sorry! I ended up throwing away the entire batch.