Cheddar Muffins

Cheddar Muffins

22
JJOHN32 13

"Interesting combination of ingredients make it an ideal accompaniment to home-made soup, stew or light salad luncheon. Also school lunchboxes or brown-bagger's lunch."

Ingredients 40 m {{adjustedServings}} servings 189 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  • Ready In

  1. Sift flour with baking powder, salt, and paprika. Cut in butter finely. Stir in remaining ingredients just until dry ingredients are moistened.
  2. Spoon into well-greased muffin pans. Bake in a preheated 425 degree F (220 degrees C) oven for 25 minutes.
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Reviews 22

  1. 25 Ratings

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Bunsby
6/11/2003

My husband didn't like the exact recipe, so I altered it a little bit. I replaced the paprika and raisins with garlic and ham. Now he'll eat them no problem! :)

Fooonthehill
10/29/2008

These tasted almost exactly like Red Lobster's garlic cheddar biscuits after adding 1/2 tsp. garlic/parsley spice mix. Soft on the inside and crisp on the outside after 20 minutes. I was looking for something quick, and all of the recipes for rolls that I looked at took over 2 hours, so I tried this (without the raisins) and it was terrific! They went great with the barbequed chicken, salad, and mashed potatoes!

Michigan Mommy
4/10/2008

We loved these! They are probably one of our favorite muffins and we've made a ton of muffins. My 2 and 3 year old loved them which is a plus as well! I used all ingredients as listed but had to add an extra 1/2 cup milk to the batter since it was way too thick. I also adjusted cooking time/temp (personal preference with my oven and prior muffin trials) to 375 for 22 minutes, perfect! I got 11 standard sized muffins, had to leave one tin empty. I will be making these again, very soon I'm sure. I think I would decrease the salt to 1/2 teaspoon since it's a tad salty, along with the additional milk and everything else stays the same. Love the slight paprika taste -- the cheddar and raisins go great together! Thanks so much for this recipe!