CHEDDAR ROSEMARY MUFFINS

CHEDDAR ROSEMARY MUFFINS image

Yield 12 muffins

Number Of Ingredients 9

Previous Next

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 eggs
2 tbsp granulated sugar
1 cup buttermilk
1/2 cup butter, melted
1 3/4 cup shredded old cheddar cheese
1 tbsp chopped fresh rosemary

Steps:

1. In large bowl, whisk flour, baking soda, and salt. In separate bowl, beat eggs with sugar; stir in buttermilk and butter. Pour over dry ingredients. Sprinkle with 1 1/2 cups of the cheese and rosemary; stir until all ingredients are just moistened. 2. Spoon in 12 greased or paper lined muffin cups. Sprinkle with remaining cheese. Bake in centre of a 350F oven for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes; then turn out onto rack and let cool completely. Make-ahead and store in an airtight container for up to 1 day or wrap individually in plastic wrap and freeze for up to 2 weeks.