QueenBeeGrannyJean
03-13-2007, 05:18 PM
4 dozen
3/4 cup (1-1/2 sticks) butter
2 cups (8 ounces) shredded sharp Cheddar cheese
2 cups self-rising flour
1 cup sour cream
2 tablespoons chopped frozen or fresh chives
Preheat the oven to 375°F.
In a medium saucepan, melt the butter over medium heat. Add the cheese, and cook for 2 minutes, stirring constantly.
Stir in the flour, sour cream, and chives until well combined. Spoon the batter into ungreased miniature (1-3/4)
muffin pans, filling 2/3 full.
Bake for 20 to 22 minutes, until golden and a wooden toothpick inserted in the center comes out clean.
Immediately remove muffins from pans.
3/4 cup (1-1/2 sticks) butter
2 cups (8 ounces) shredded sharp Cheddar cheese
2 cups self-rising flour
1 cup sour cream
2 tablespoons chopped frozen or fresh chives
Preheat the oven to 375°F.
In a medium saucepan, melt the butter over medium heat. Add the cheese, and cook for 2 minutes, stirring constantly.
Stir in the flour, sour cream, and chives until well combined. Spoon the batter into ungreased miniature (1-3/4)
muffin pans, filling 2/3 full.
Bake for 20 to 22 minutes, until golden and a wooden toothpick inserted in the center comes out clean.
Immediately remove muffins from pans.