Today, I made the Crumble-Topped Cheese & Chive Muffins from the 100 muffin cookbook, but I made mine with Rosemary instead of Chives. Why, you may ask? Because I LOVE Rosemary (it is my favorite spice), and because I didn't have fresh chives in the house. These smelled incredible and reminded me of the Cheddar Biscuits at Red Lobster-only 10 times better. They would be perfect to serve with a bowl of hot soup, chili, or pasta. You can always freeze extra (like I did) by putting two biscuits in a ziploc sandwich bag. Just pull them out of the freezer in the afternoon, and you will have yummy fresh bread for dinner.
Next up...Malted Chocolate Muffins...can we say Mmmm....!
Have a Gorgeous, JoyFUL, Day-God's Mercies are NEW THIS morning!!!
Crumble-Topped Cheese & Chive Muffins
Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
freshly ground black pepper
Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
freshly ground black pepper
4 tbsp snipped fresh chives (or Rosemary)
1 1/3 cups coarsely grated sharp cheddar cheese
2 large eggs
1/2 cup buttermilk
6 tbsp canola oil
For the Crumble Topping:
1/2 cup all purpose flour
3 tbsp butter
1/4 cup coarsely grated cheddar cheese
salt and pepper
Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. To make the crumble topping, put the flour into a bowl. Cut the butter into small pieces, add to the bowl with the flour, then rub it in with your fingertips (I use a fork to blend) until the mixture resembles fine breadcrumbs. Stir in the cheddar cheese and season to taste with salt and pepper.
To make the muffins, sift together all-purpose flour, baking powder, pepper and salt in a large bowl. Stir in the cheddar cheese and chives (I substituted Rosemary). Lightly beat the eggs in a large bowl, then beat in the buttermilk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Sprinkle the tops of the muffins with the crumble topping. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm.
1 1/3 cups coarsely grated sharp cheddar cheese
2 large eggs
1/2 cup buttermilk
6 tbsp canola oil
For the Crumble Topping:
1/2 cup all purpose flour
3 tbsp butter
1/4 cup coarsely grated cheddar cheese
salt and pepper
Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. To make the crumble topping, put the flour into a bowl. Cut the butter into small pieces, add to the bowl with the flour, then rub it in with your fingertips (I use a fork to blend) until the mixture resembles fine breadcrumbs. Stir in the cheddar cheese and season to taste with salt and pepper.
To make the muffins, sift together all-purpose flour, baking powder, pepper and salt in a large bowl. Stir in the cheddar cheese and chives (I substituted Rosemary). Lightly beat the eggs in a large bowl, then beat in the buttermilk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Sprinkle the tops of the muffins with the crumble topping. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm.
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