Cheddar Herb Muffins

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So, I have this habit where I like to put savory doughs and batters and meat mixtures into muffin pans, then bake them and refer to the recipe as some sort of muffin or cupcake.  Oh, that meatloaf you cooked in a muffin pan? It is no longer a loaf of meat.  It is a meatloaf cupcake! That muffin pan full of cookie dough you just baked? Those are no longer cookies. They are cookie cupcakes!

Muffin pans are magical, or something.

I took a recipe for cheddar bread with herbs and decided that instead of making one large loaf, bite-size muffins would be cuter and more fun.

 

Preheat oven to 325*.  Line a mini muffin pan with liners.  Blend 2 cups flour, 1 tbs sugar, 2 tsp baking powder, 2 tsp cayenne pepper, and 1/2 tsp salt.  Cut in 1/2 cup butter, then add 1 tbs fresh parsley and 2 tsp fresh rosemary

Add 2 cups cheddar cheese

Add 1 cup milk and 1 beaten egg, then stir with a fork until it looks like this

Now all you have to do is spoon the dough into the muffin pan (the dough won't spread, so you don't have to follow a 2/3 full rule or anything--just fill them as high as you want).  Bake for about 10 minutes

Then they come out of the oven all cute and delicious--great for appetizers!

Cheddar Herb Muffins

Ingredients:

2 cups flour

1 tbs sugar

2 tsp baking powder

2 tsp cayenne (optional)

1/2 tsp salt

1/2 cup butter, softened

1 tbs fresh parsley, chopped

2 tsp fresh rosemary, chopped

2 cups cheddar cheese (or whatever your preference is)

1 egg, beaten

Directions:

1) Preheat oven to 325*.  Line a mini muffin pan with liners. In a medium bowl, blend flour, sugar,  baking powder, cayenne, and salt.  Cut in butter, then add parsley and rosemary.

2) Incorporate cheddar cheese.  Then add milk and egg. Blend with a fork until the mixture becomes a dough.

3) Fill muffin pan with the dough, then bake for about 10 minutes.  These are best eaten warm!!!