Cocktail Cheese Muffins
- Yield: 5 dozen
- 2stalks butter
- 8ounces sharp Cheddar cheese, grated
- 2tablespoons frozen chives, defrosted
- 1cup sour cream
- 2cups 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).