Recipe and Tips:
Makes about 8 large sized muffins
Pre-heat oven to 410 degrees
3 cups flour (I used Pamela’s gluten free artisan blend, all purpose flour)
1.5 tsp baking soda
2 Tbs sugar
1 tsp salt
Garlic to taste
Slice in 12 Tbs of chilled butter, and combine with a pastry cutter (or two butter knives) until the dough is the consistency you would expect of pastry dough (course, in other words).
Stir in 3/4 cup shredded cheddar cheese and 1/4 cup diced chives
Blend in 1 to 1.5 cups buttermilk till dough is fully combined (you may need to use your hands for this–be prepared to get a little messy! 😉 )
Spray oversized muffin tins with non-stick spray
Line the oversized sized muffin tins with dough (it should be at least 1/4 inch thick all around)
Crack an egg into each dough-filled tin
Using remainder of dough, create disks at least 1/4 inch thick, and top muffins, pressing them as closed as may be, leaving some amount of ventilation, much like you would with a pie crust.
Top muffin with shredded cheddar cheese (amount based on preference)
Bake for roughly 25minutes, until crust is golden brown. Refrigerate to enjoy throughout the week!!
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