Ever since I discovered these cheddar cheese biscuits, I knew I had to try them at home! My local dollar store carries the boxed mix to make these, and although delicious, I knew I wanted to actually try them from scratch. I always love a good challenge and adventure! Well, I got to work and before I knew it, I had made these delicious cheddar cheese and herb muffins that were a variation of the Red Lobster kind and I absolutely loved them!
Check out what our friends over at Fearless Dining had to say about this:
“If you love light and fluffy muffins, these cheddar herb muffins will quickly become your favorite.”
Oh yes, this is absolutely right!
Ingredients
1 1/4 cup Gold Medal flour
2 large Eggland’s eggs
2/3 cup water
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons Land O’ Lakes butter melted
1 teaspoon chopped rosemary
1 cup Kraft shredded cheddar cheese
Instructions
Preheat the oven to 350 degrees.
Spray olive oil into each cup of a muffin tin.
In a mixer, add eggs, water and melted butter.
Mix on low until blended.
Increase speed to medium for 30 seconds.
Turn off mixer.
Add baking powder, salt, flour, cheese and herbs.
Mix on low speed until blended.
Scoop batter into each muffin tin so it is filled half way full.
Bake for 18-20 minutes until done.
Remove and put each muffin on a cooling rack.
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Quick Tip: For a fun twist, add a little bit of corn into the mix
Thanks again to Fearless Dining for this amazing recipe.