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Do any of you remember the old Five Roses Cookbook?
It was put out by the Five Roses Flour Company of Canada and was,
I think, one of the first cookbooks I owned.
As you can see the back cover is torn and the front cover has disappeared completely.
It was a good basic cookbook and one of the recipes I used to make often was Cheese Muffins.
I've tweaked the recipe to include saute'ed onions and herbs and buttermilk.
I've tweaked the recipe to include saute'ed onions and herbs and buttermilk.
They are a good accompaniment to a casserole or soup supper.
- 1/4 cup finely chopped onion
- 1 teaspoon oil or butter
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 cup shredded cheddar cheese
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup buttermilk
- 1/4 cup melted butter
- 2 eggs
- Saute' onion in a little butter or oil just until tender. Set aside to cool.
- Chop fresh herbs and shred cheese and set aside.
- Place all dry ingredients in a mixing bowl.
- Add cheese and herbs and toss with flour mixture.
- In a small bowl, whisk together buttermilk, melted butter and eggs.
- Make a well in the middle of the dry ingredients and add liquids.
- Mix lightly only until all ingredients are combined. The batter will be somewhat stiffer than most muffin batters.
- Fill lightly greased muffin cups 2/3 full.
- Bake at 400º F for 15-20 minutes.