Cocktail Cheese Muffins
- Yield 5 dozen
These cheesy muffins are great to pack in a picnic basket, or serve with your favorite entree.
- 2 stalks butter
- 8 ounces sharp Cheddar cheese, grated
- 2 tablespoons frozen chives, defrosted
- 1 cup sour cream
- 2 cups self-rising flour
- Preheat oven to 375F. In saucepan melt butter over medium heat. Remove from heat and add cheese. Stir well and let cook 2 minutes. Add chives and sour cream, stirring after each addition. Add flour, blending thoroughly. fill ungreased small-size muffin tins 2/3 full. Bake for 10 to 12 minutes or until golden. to serve, defrost if frozen and reheat. May be prepared in larger muffin tins to serve with soup or salad.
Recipe reprinted with permission from The Junior League of Birmingham’s Magic (Birmingham, Alabama, 1982).