1cupCracker Barrel Extra Sharp Cheddar Cheesegrated
1/2cupCracker Barrel Mediterranean Herb cheddar cheesegrated
1 1/2cupscold buttermilk
Melted butter and parsley flakesto brush on hot muffins
Instructions
Preheat oven to 400 F.
In a large bowl, whisk together flour, baking powder and salt.
Cut in the butter, just until the butter is coated with flour mixture and crumbly.
Stir in the cheeses until coated with flour mixture.
Make a well in the center of the bowl and add buttermilk.
Use a rubber spatula or your hands to gently incorporate the buttermilk into the dry mixture just until moistened.
Batter will be very sticky. Do not over stir.
Grease a mini muffin tin.
Use a mini ice cream scoop to drop the batter into the muffin tin.
Bake for 8-10 minutes until golden.
Remove from oven and brush lightly with melted butter and sprinkle with parsley.
Serve hot.
Notes
~TIPS~
Add garlic & herbs to the melted butter mixture if desired.
Be sure the buttermilk and butter are cold.
Do not over stir. This will cause tough muffins.