Rosemary Cheddar Muffins Recipes

CHEDDAR MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

ROSEMARY CHEDDAR MUFFINS

Steps:

• Set oven to 350 degrees F (180 degrees C), grease muffin tin.
• Place the Sweet Potato (1) in a microwave-safe bowl, cook it in the Panasonic Microwave Oven on high for 10 minutes, or until soft.
• Add Olive Oil (1 tablespoon) to the bowl of potatoes and mash.
• Heat medium skillet over medium-low heat, add remaining Olive Oil (1 tablespoon) Add Onion (1) to skillet and sauté 10 minutes or until onions are translucent.
• Add Garlic (3 clove) and Spinach Leaves (1/2 bunch), sauté until spinach is wilted, 1 to 2 minutes.
• In a large bowl, combine Whole Wheat Flour (1 1/2 cup), Ground Flaxseed (1 tablespoon), Fresh Rosemary (1 tablespoon), Sage Leaves (1 tablespoon), Salt (1 teaspoon), Baking Powder (1 teaspoon), Baking Soda (1/2 teaspoon), and Ground Black Pepper (to taste).
• In a medium bowl, add Egg (1) and beat slightly, then add Water (1/2 cup), Soy Sauce (1 tablespoon), Cheddar Cheese (1/2 cup), sweet potato, onion, and garlic and spinach mixture.
• Slowly add the egg-vegetable mixture to the flour mixture, stirring as you add, until thoroughly combined (don't overmix!)
• Spoon batter into muffin tins filling until full, but not overflowing. Sprinkle a little cheese on the top of each muffin.
• Bake muffins for 25-30 minutes, or until muffins are brown and an inserted toothpick comes out clean. Enjoy! Cooking results may vary depending on microwave oven used.

SAVORY ROSEMARY CHEDDAR MUFFINS

Steps:

• Preheat: Set oven to 350 degrees F, grease muffin tin.
• Prep potatoes: Place sweet potato in a microwave safe bowl, microwave on high for 10 minutes or until soft. Add 1 tablespoon olive oil to the bowl of potatoes and mash.
• Sauté: Heat medium skillet over medium-low heat, add remaining olive oil. Add onions to skillet and sauté 10 minutes or until onions are translucent. Add garlic and spinach, sauté until spinach is wilted, 1-2 minutes.
• Mix dry ingredients: In a large bowl, combine flour, flax, rosemary, sage, salt, baking powder, baking soda and pepper.
• Mix wet ingredients: In a medium bowl, add egg and beat slightly, then add water, soy sauce, cheese, sweet potato and onion, garlic, spinach mixture.
• Mix all ingredients: Slowly add the egg-vegetable mixture to the flour mixture, stirring as you add, until thoroughly combined (don't over mix!)
• Bake: Spoon batter into muffin tins filling until full, but not overflowing. Sprinkle a little cheese on the top of each muffin. Bake muffins for 25-30 minutes, or until muffins are brown and an inserted toothpick comes out clean. Enjoy!

ROSEMARY CHEDDAR MUFFINS RECIPE

Steps:

• 1. In a large bowl, combine the flour, cheese and rosemary. In another bowl, combine milk and mayonnaise; stir into dry ingredients just until moistened. Spoon into 12 greased muffin cups. 2. Bake at 400 degrees for 8-10 minutes or until lightly browned and toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

MAKEOVER ROSEMARY MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, yogurt, milk, oil and mustard. Stir into dry ingredients just until moistened. Fold in the cheese, olives and rosemary., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.