Rosemary Cheddar Muffins Recipes

CHEDDAR MUFFINS

A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! -Maria Morelli, Kelowna, British Columbia

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 15

Cheddar Muffins image

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.

Nutrition Facts : Calories 230 calories, Fat 12g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

Ingredients

2-1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1-1/2 cups buttermilk
1/3 cup canola oil
2 garlic cloves, minced
2 cups shredded cheddar cheese
4 green onions, sliced
1/2 cup finely chopped sweet red pepper
2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
1/3 cup shredded Parmesan cheese

BACON-CHEDDAR MUFFINS

Provided by Zoe Nathan

Number Of Ingredients 17

Bacon-Cheddar Muffins image

Steps:

Preheat oven to 400° with rack near top. Line two 12-cup muffin pans with 15 liners, spacing them evenly between the 2 pans.
In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, and salt for 1-2 minutes, until fluffy. Incorporate eggs slowly, 1 at a time, beating well after each addition. Add all-purpose flour, cornmeal, rye flour, and baking powder and mix until incorporated. Add canola oil, maple syrup, and buttermilk. Scrape mixer bowl well, making sure everything is incorporated. Add diced cheddar, 4 tbsp Parmesan, bacon, and chives. Mix just until dispersed, folding by hand to be sure.
Fill muffin cups to the very top.
Toss grated cheddar with remaining 2 tbsp Parmesan in a small bowl; sprinkle evenly over muffins. Bake for about 15 minutes, until nicely browned. Garnish with chopped rosemary.

Ingredients

3/4 cup cornmeal
6 tbsp unsalted butter, cubed, at room temperature
2 tbsp sugar
1 1/2 tsp kosher salt
3 eggs
3/4 cup all-purpose flour
6 tbsp rye flour
1 1/2 tbsp baking powder
1/2 cup plus 1 tbsp canola oil
3 tbsp plus 2 tsp maple syrup
1 cup plus 2 tbsp buttermilk
1/2 cup diced cheddar (1" cubes) plus 1/4 cup grated
6 tbsp grated Parmesan, divided
11 slices cooked bacon, coarsely chopped
1 1/2 tbsp bacon fat, cooled
1/4 cup fresh chives and/or parsley, finely chopped
chopped rosemary, for garnish

MAKEOVER ROSEMARY MUFFINS

In this recipe, we created light, full-flavored muffins that accompany any meal beautifully. While we knocked off a hefty amount of saturated fat, calories, sodium and cholesterol from the original, these tasty makeover muffins never let on that they're healthier. -Marlea Rice Warren, St. Louis Park, Minnesota

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 14

Makeover Rosemary Muffins image

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.

Nutrition Facts : Calories 217 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 394mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
2 teaspoons sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1-1/2 cups reduced-fat plain yogurt
1/2 cup fat-free milk
1/4 cup canola oil
1 tablespoon Dijon mustard
1/2 cup crumbled goat cheese
1/2 cup chopped Greek olives
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed