By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

Cheddar-Herb Muffins


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.

  • 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
Preheat oven to 350 degrees F. Spray mini muffin tins with nonstick cooking spray and set aside.

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.


STAY IN TOUCH FACEBOOK TWITTER YOUTUBE PINTEREST INSTAGRAM TUMBLER