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Savory White Cheddar Muffins

Source of Recipe

Cooking with Paula Deen Magazine, January/February 2007


Recipe Introduction

These are good, moist and very flavorful muffins. When hot, they don't even need any butter. They are reminiscent of Red Lobster's garlic cheese biscuits - Jessica pointed this out - but softer. They go well with soup or a salad for lunch or a light dinner. I think the my Bisquick was a little tired because mine didn't rise very far.

List of Ingredients

1/3 c. butter
1/4 c. chopped fresh chives
1 t. minced garlic
1 3/4 c. whole buttermilk
3 c. Bisquick
1 1/2 c. grated sharp white Cheddar cheese



Recipe

Preheat oven to 350 degrees. Lightly grease 16 muffin tins.

In a small saucepan, melt the butter and saute the chives and garlic lightly; do not brown. Remove from heat and cool 2 minutes. Whisk in the buttermilk.

Mix the Bisquick and the cheese thoroughly. Add the butter mixture. Stir until combined; do not overmix. Spoon into the muffin tins. Bake for 25-30 minutes or until golden brown. Cool in pans for 5 minutes.

Makes 16 muffins.