Before I begin this recipe, I just have to share something with you about some new friends God has blessed me with. There are 3 sisters, Susan, Dena and Wendy who have come into my life and each of them have so many talents that it has been pure joy getting to know them. Wendy is a nurse and if you know her, you know she makes one great nurse. Her heart is of just pure sweetness and mercy. Susan is a little firecracker who loves to cook and makes some great lavender warmmeups which she sold in our Mistletoe Market. Susan passed on a great little thought yesterday and I told her I wanted to share it on the blog, so here it is, “nothing would be more tiresome than eating and drinking, if God had not made them a pleasure as well as a necessity!” Think about that, what else do we do so many times a day, every day of our lives, yet, each time we feel not just satisfied, but blessed and enjoyment and usually always looking forward to the next meal.
Dena, well, what can I say about Dena? We met first at church and immediately felt like old friends. We share a love of cooking, a thankfulness to the Lord for His grace and mercy for our lives of us both wasting many years not living according to His will. We have had so many talks regarding our hum,….. “precious?” children that we have grown as friends over the last two years because of tears, laughter and just enjoying sitting out in the sunshine having lunch. Thank you, each of you for the joy you have brought to my life. The recipe I am putting on here today is from Dena. She had a few of us over for chile and these melt in your mouth muffins. You will not be disappointed, trust me, they are awesome.
2 cups flour
1 tables sugar
2 teas baking powder
1 teas dry mustard
1/2 teas baking soda
1/2 teas salt
1/2 teas ground red pepper
1/4 cup butter not softened
1 cup (4 0z) shredded cheddar cheese
1/2 cup chopped pimento-stuffed green olives
1 1/2 cup buttermilk
1 egg
Preheat oven to 375. Grease or paper-line 12 muffin cups
Combine flour, sugar, baking powder, mustard, baking soda, salt and red pepper in large bowl. Cut in butter with pastry blender until mixture resembles fine crumbs. Stir in cheese and olives.
Combine buttermilk and egg in small bowl until blended. Stir into flour-cheese mixture just juntil moistened. Spoon evenly into prepared muffin cups.
Bake 25 to 30 min or until golden brown and wooden toothpick inserted in center comes out clean. Remove from pan and serve warm or cool completely and serve.
Chocolate Castles 