To me, cheese and crackers are a very comforting snack. I love cheese and
crackers. And these Cheddar Chives Cupcakes remind me of cheese and
crackers.
Would you believe that it took me just 30 minutes to make these savory
cupcakes? The original recipe is from Sweet Paul magazine. I made a few
minor changes and that’s it. I had about a 1/4 cup of cooked pancetta bits
left from Sunday’s breakfast and added just a little more cheese than the
original recipe.
These super tasty savory treats will go well with a salad, a soup, with some
cheese, by themselves or with breakfast.
A word of caution… these are so scrumptious and easy to make that you may
find yourself in the kitchen making them over and over again. Enjoy!
Ingredients:
- 1 1/2 cups plain flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons cold butter, cubed
- 3 tablespoons fresh chives, chopped
- 1/2 cup sharp cheddar, grated
- 1/4 cup cooked pancetta bits,
- 1/2 cup milk (you may need a little more if your batter is too dry)
Preheat oven to 350°F.
Combine flour, baking powder and salt in a large bowl.
Add the butter and work it into the flour with your
hands until it resembles coarse meal.
Add pancetta, chives, cheddar and milk. Mix well.
Divide the dough into greased cupcake tins.
Bake for about 20 to 25 minutes, or until golden brown.
Makes 12
Adapted from Sweet Paul magazine, Holiday 2010
