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Take out Tuesday, Valentine Cheese Muffins

the Painted Apron

Here’s another favorite recipe that works well in lots of forms.  These cheesy, buttery muffins are an indulgent bite in any size or shape. Naturally with Valentine’s Day next week I wanted to make a batch of heart shaped ones, for some savory Valentine’s treats to share…

I bought this pan from Williams Sonoma a while ago, this is the same pan I used to make the Sweet Heart Cakes several weeks ago.  The actual size is smaller than a traditional muffin or cupcake and bigger than a mini size.  Sort of “Goldilock’s”size, not too big, not too small, just right!

The ingredient list is simple, you might even have these things on hand!

Cheese of course, sour cream, self rising flour or Bisquick, green onions and butter… you MUST use real butter!

I used my fingers to arrange dough in the hearts, it will even out during cooking.

These would be good for lots of different occasions, my favorite ways to serve them are as an appetizer or with salad.  They would be great with just about anything!

Serve one to your special someone with a cocktail…the savory cheese bite is subtly flavored by the green onion, but will still leave you kissable!

They would also be perfect for a bridal shower or tea,

or a brunch or baby shower…

Any time you serve them, they are sure to be enjoyed!

You can see another version of these muffins by clicking here COCKTAIL CUPCAKES

Here’s the recipe:

Print

VALENTINE CHEESE MUFFINS

easy to make cheese muffins for a snack, app or side dish!
Course Appetizer, Bread, Side Dish, Snack
Cuisine American
Keyword Bisquick, cheese muffin, easy bread, Valentine’s Day

Equipment

  • muffin tin

Ingredients

  • 2 sticks real butter [no substitutions]
  • 8 oz sharp cheddar grated
  • 2-4 green onions chopped
  • 1 c sour cream
  • 2 c self rising flour or Bisquick

Instructions

  • Melt butter in large bowl in microwave. Add cheese and stir to melt.
  • Add chives and sour cream. Blend well and add Bisquick and blend thoroughly.
  • Spray your pan with cooking oil spray. Fill muffin tins and 3/4 with batter. Bake at 375 10-12 min for mini muffins, or 15-18 for larger muffins, depending on their size until they are golden and look done. Serve warm or room temperature.
  • Makes 30 hearts, or about 24 regular size muffins or cupcakes
  • Makes 36 mini

Notes

These freeze beautifully.
Bake for 8-10 minutes straight from the freezer, until heated through.

Makes 30 hearts, or about 24 regular size muffins or cupcakes
Makes 36 mini

the hand painted heart plate is from JMdesigns Gallery

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