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Cheddar And Herb Stuffin’ Muffins

McCormick brand logo
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Ingredients

for 12 servings

  • nonstick cooking spray, for greasing
  • 1 batch Tasty's Stuffin’ Muffins Base
  • 1 ½ cups shredded cheddar cheese (150 g), divided
  • 2 teaspoons fresh rosemary, chopped
  • 2 large eggs
  • ½ teaspoon McCormick® Rubbed Sage

Included in this Recipe

Stuffin’ Muffins Base

Nutrition Info

  • Calories 92
  • Fat 5g
  • Carbs 5g
  • Fiber 0g
  • Sugar 3g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
  2. Add 1 cup shredded cheddar and the rosemary to the stuffing base and stir to combine. Fold in the eggs until incorporated.
  3. Spoon about ¼ cup of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Sprinkle the remaining ½ cup shredded cheddar over the muffins, then finish with a sprinkle of the McCormick® Rubbed Sage.
  4. Bake the muffin cups for 25–30 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
  5. Serve warm.
  6. Enjoy!

Ingredients

for 12 servings

  • nonstick cooking spray, for greasing
  • 1 batch Tasty's Stuffin’ Muffins Base
  • 1 ½ cups shredded cheddar cheese (150 g), divided
  • 2 teaspoons fresh rosemary, chopped
  • 2 large eggs
  • ½ teaspoon McCormick® Rubbed Sage

Included in this Recipe

Stuffin’ Muffins Base

Nutrition Info

  • Calories 92
  • Fat 5g
  • Carbs 5g
  • Fiber 0g
  • Sugar 3g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
  2. Add 1 cup shredded cheddar and the rosemary to the stuffing base and stir to combine. Fold in the eggs until incorporated.
  3. Spoon about ¼ cup of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Sprinkle the remaining ½ cup shredded cheddar over the muffins, then finish with a sprinkle of the McCormick® Rubbed Sage.
  4. Bake the muffin cups for 25–30 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
  5. Serve warm.
  6. Enjoy!

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