Cheddar muffins are quick, easy with only 4 ingredients and a recipe you will make time and again. These cheddar muffins are wonderful with any kind of soup. They are more like a muffin than a biscuit since they are made in a muffin tin. You could cut this recipe in half or double it. They keep well and can be reheated. I think the garlic powder makes these muffins but if you are not a garlic fan, you can leave it out of use less in the recipe. We love these muffins for breakfast as well as any meal. I think you will be amazed at how simple they are to make to be as good as they are. You could freeze these muffins if you so desire. You might also like our recipe for Pineapple Blueberry Muffins made from Cinnamon Rolls.
Cheddar Muffins Simple Ingredients:
Buttermilk (can use regular milk)
Shredded cheddar cheese
We recently remade these muffins and they are so good! We enjoyed them with soup and they were the perfect addition. If you need an easy recipe this is the one! I had honestly forgotten how great these are and will be making them more often!
This Pinto Bean soup would be so good with these muffins!
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- 2 cups self-rising flour
- 2 cups buttermilk can use regular milk
- 2 cups shredded cheddar cheese
- 1 1/2 teaspoons garlic powder
- Whisk together the flour, cheese and garlic powder. Stir in the milk. Spray a 12 cup muffin tin and fill each cup. Bake in preheated 400 degree oven for 25-30 minutes.
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