by Karin Calloway
Biscuit Mini Muffins have always been one of my favorite quick and easy breads. The recipe is posted on this site, and is a snap to prepare with only three ingredients.
When asked to come up with a recipe for a presentation on herbs, I turned to my tried and true recipe and came up with something even better – Cheddar-Herb Muffins.
By adding chopped fresh herbs and shredded cheddar cheese to the original recipe I’ve come up with a versatile, flavorful bread that can be served at every meal, from breakfast to dinner. The muffins pair beautifully with most soups, and also can serve as a delicious hors d’oeuvre plain or sliced in half and filled with a piece of country ham or smoked turkey.
Preheat oven to 350 degrees F. Spray mini muffin tins with nonstick cooking spray and set aside.
- 2 cups self-rising flour
- 12 tablespoons (1 1/2 sticks) butter, melted
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon chopped fresh or dried rosemary
- 1 teaspoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
Combine biscuit ingredients in a bowl, being careful not to overwork the dough. Spoon the dough into the prepared muffin tins and bake for 15 to 20 minutes.
Makes 36 mini muffins.