Friday, August 26, 2011

Rosemary Cheddar Muffins

I saw this recipe in Taste of Home magazine.  It was 100 degrees today and I decided to try it even though it would mean heating up the kitchen.

They were pretty tasty as opposed to the Spanish Beef Hash I prepared. Hint: do not use Rotel tomatoes with green chilis in place of regular tomatoes without decreasing the amount of hot sauce the recipe calls for. Very spicy!

Here's the recipe for the muffins:

2 cups self-rising flour (to use regular flour, add 1 1/2 tsp baking powder and 1/2 tsp salt to each cup flour)
1/2 cup shredded sharp cheddar chees
1 Tbsp. minced fresh rosemary OR 1 tsp. dried rosemary, crushed
1 1/4 cups 2% milk
3 Tbsp. mayonaise

1. In a large bowl, combine the flour, cheese and rosemary. In another bowl, combine milk and mayonaise; stir into dry ingredients just until moistened. Spoon into 12 greased muffin cups.

2. Bake at 400 degrees for 8-10 minutes or until lightly browned and a toothpick unserted in muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.
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