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Ingredients
- 3/4 cup butter
- 2 cups (8 ounces) shredded sharp Cheddar cheese
- 2 cups self-rising flour
- 1 (8-ounce) container sour cream
- 2 tablespoons frozen chopped chives
Method
- Preheat the oven to 375°. Melt butter in a medium saucepan over medium heat. Add Cheddar cheese, and cook 2 minutes, stirring constantly. Stir in flour, sour cream, and chives.
- Spoon batter into ungreased miniature (1 3/4") muffin pans, filling two-thirds full. Bake at 375° for 20 to 22 minutes. Remove muffins from pans immediately.
