I have clearly been remiss in my muffin making lately. I missed a few weeks since I had some other goodies for you but I’m back this week! I’ve also just been a little busy with “real life” stuff that I won’t bore you with like working a ton and chasing after Molly who now gets into everything! This week we were assigned a simple cheese muffin. I didn’t want to change it up too much. I mean, what’s not to like about cheese all by its self? Not to mention, Maddy is a cheese-a-holic so didn’t want to mess with it since she’s the main muffin eater in our household.
For my version I decided to pair sharp Asiago with fresh rosemary. The result is a lovely muffin that is light and flavorful. This is perfect as an afternoon snack or served with dinner. The rosemary is fragrant and adds such a nice flavor to these savory little muffins.
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Rosemary Asiago Muffins
1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded Asiago cheese
1 tablespoon finely chopped fresh rosemary
1 cup milk
1/4 cup melted butter
- Preheat your oven to 375 degrees. Line a 12-cup muffin tin with paper liners.
- In a large bowl combine the flour, sugar, baking powder and salt. Stir in the Asiago and rosemary.
- In a small bowl, whisk together the milk, egg and melted butter.
- Add the wet ingredients to the dry ingredients and stir just until moistened.
- Evenly divide the batter among muffin cups.
- Bake for 22-25 minutes, until golden and a tester comes out clean.
Adapted from The Pioneer Woman