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Rosemary Cheddar Muffins

Total Time

Prep/Total Time: 25 min.

Makes

1 dozen

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
Rosemary Cheddar Muffins Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  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 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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