Ingredients
2 cups self-rising flour1/2 cup shredded sharp cheddar cheese1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1-1/4 cups 2% milk3 tablespoons mayonnaise
Preparation
Preheat oven to 400°. In a large bowl, combine flour, cheese and rosemary. In another bowl, combine milk and mayonnaise; stir into dry ingredients just until moistened. Spoon into 12 greased muffin cups.
Bake until lightly browned and toothpick inserted in muffin comes out clean, 8-10 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
