Blue Cheese and Sage Muffins
By Paula DeenJUMP TO RECIPE
- 2 cups self-rising flour
- 1/2 cup cold butter , cubed
- 1/2 cup crumbled blue cheese
- 1 teaspoon ground sage
- 1 (8-ounce) container sour cream
- 1/4 cup whole milk
Preheat oven to 400°. Spray 24 miniature muffin cups with cooking spray.
In a large bowl, place flour. Using a pastry blender, cut in butter until mixture is crumbly. Stir in cheese and sage. Make a well in center of flour mixture.
In a small bowl, whisk together sour cream and milk. Stir sour cream mixture into flour mixture just until combined. Spoon batter into prepared muffin cups.
Bake until golden brown, about 10 minutes. Let cool in pans for 5 minutes; serve warm.