Rosemary Cheddar Muffins Recipes

CHEDDAR MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

SAVORY ROSEMARY CHEDDAR MUFFINS

Steps:

• Preheat: Set oven to 350 degrees F, grease muffin tin.
• Prep potatoes: Place sweet potato in a microwave safe bowl, microwave on high for 10 minutes or until soft. Add 1 tablespoon olive oil to the bowl of potatoes and mash.
• Sauté: Heat medium skillet over medium-low heat, add remaining olive oil. Add onions to skillet and sauté 10 minutes or until onions are translucent. Add garlic and spinach, sauté until spinach is wilted, 1-2 minutes.
• Mix dry ingredients: In a large bowl, combine flour, flax, rosemary, sage, salt, baking powder, baking soda and pepper.
• Mix wet ingredients: In a medium bowl, add egg and beat slightly, then add water, soy sauce, cheese, sweet potato and onion, garlic, spinach mixture.
• Mix all ingredients: Slowly add the egg-vegetable mixture to the flour mixture, stirring as you add, until thoroughly combined (don't over mix!)
• Bake: Spoon batter into muffin tins filling until full, but not overflowing. Sprinkle a little cheese on the top of each muffin. Bake muffins for 25-30 minutes, or until muffins are brown and an inserted toothpick comes out clean. Enjoy!

BACON-CHEDDAR MUFFINS

Steps:

• Preheat oven to 400° with rack near top. Line two 12-cup muffin pans with 15 liners, spacing them evenly between the 2 pans.
• In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, and salt for 1-2 minutes, until fluffy. Incorporate eggs slowly, 1 at a time, beating well after each addition. Add all-purpose flour, cornmeal, rye flour, and baking powder and mix until incorporated. Add canola oil, maple syrup, and buttermilk. Scrape mixer bowl well, making sure everything is incorporated. Add diced cheddar, 4 tbsp Parmesan, bacon, and chives. Mix just until dispersed, folding by hand to be sure.
• Fill muffin cups to the very top.
• Toss grated cheddar with remaining 2 tbsp Parmesan in a small bowl; sprinkle evenly over muffins. Bake for about 15 minutes, until nicely browned. Garnish with chopped rosemary.

CHEDDAR AND HERB STUFFIN' MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
• Add 1 cup shredded cheddar and the rosemary to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Sprinkle the remaining ½ cup shredded cheddar over the muffins, then finish with a sprinkle of the McCormick® Rubbed Sage.
• Bake the muffin cups for 25-30 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• Serve warm.
• Enjoy!

ROSEMARY CHEDDAR MUFFINS RECIPE

Steps:

• 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 degrees 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.