Okay, really…does life get any better than these two things….cheddar cheese and muffins?!?!? Put them together and they make a wonderful side dish, especially for soup on a cold winter day. I think I could make these babies work with just about any supper….they were that good!
Although, I kept comparing them to Red Lobsters Cheddar Bay Biscuits and so I thought mine needed a little more salt, but they really were perfectly fine the way they were. Kaylynn, my 7 yo, kept sneaking into the kitchen after supper for just one more bite. And one more bite. And one more bite! I had to hide one for John because he was working late and missed supper.
Kaylynn did ask for bacon crumbles on top for next time. GENIUS!
1 1/2 cups flour
3 tbls butter, cubed and cold
3/4 tsp salt
4 tsps baking powder
1 cup shredded sharp cheddar cheese
1 tbls sugar
1 tsp dried onion flakes
1 tsp dried parsley flakes
3/4 cup milk
1/4 cup cottage cheese or sour cream
Preheat oven to 375 degrees and prepare a 12-count muffin tin with liners or non-stick cooking spray. Combine flour, salt, and baking powder in a large mixing bowl. Cut in butter until it’s pea-sized and well incorporated. Add in remaining ingredients, except milk and stir to combine. Slowly add in milk until mixture is well combined (note: you may not need all the milk or you may need a bit more) and a thick batter is formed. Spoon batter, evenly, into 10 muffin holes.
Bake for 20-25 minutes or until a toothpick inserted comes out clean. Cool on a wire rack for 5 minutes and then remove muffins from pan to finish cooling.
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