Taste of Home Rosemary Cheddar Muffins

When I first started making homemade meals, I was great about making main dishes, but often forgot sides or vegetables. Now that I have been consistently making meals from scratch for years, I make an effort each week in my menu plan to include a main dish, vegetable and side. One popular side dish in my household is homemade bread. I make bread at least twice a week and it gets eaten very quickly. I have been trying to branch out my bread baking to include new types of starches and was intrigued by the August/September issue of Taste of Home magazine, which had a recipe for Rosemary Cheddar Muffins.

This recipe has only 5 ingredients and takes approximately 25 minutes to prepare. All the ingredients are basic and were easy to find at my local grocery store. I used fresh rosemary and whole milk, instead of the 2% in the recipe, since I already had it in my refrigerator. I followed the recipe as stated, with no modifications. One word about the muffin dough. It is not thin like a normal muffin batter, but instead resembles a biscuit texture. Due to this consistency, I hand patted the dough into patties and then placed them in the muffin cups, since the batter would not pour effectively.

These muffins turned out delicious. The recipe calls them muffins, but they taste and look more like a biscuit. My two boys especially liked this recipe and ate multiple servings. I liked that they took only a couple of minuted to prepare and made a great side to the meat dish I was preparing. This recipe is a great, light bread to accompany a main dish, or would also be great alone for a breakfast or a snack.

For the recipe go to Taste of Home Rosemary Cheddar Muffins.