0:00
- Okay, y'all, my mind is thinking, you know,
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Thanksgiving coming up, Christmas and all this.
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And I've got this little recipe
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for blue cheese and sage muffins.
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And I'm gonna make miniature muffins out of this
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'cause I just thought, it'd be nice for a cocktail party
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or something, or a little app before dinner.
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So I've got a half a cup of cold butter.
0:30
and I'm gonna cut this in to our flour
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and I've got two cups of self-rising.
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So when I say self-rising, that means we're not gonna have
0:42
to use baking soda or baking powder.
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It's got all the things that will make them rise up
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already in that flour.
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So we're just gonna cut that butter into our flour
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until it's nice and crumbly.
1:02
Okay, it's starting to get crumbly, y'all,
1:04
as that butter gets a little bit softer.
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But the general rule is to cut it in
1:14
until it looks kind of like a coarse cornmeal.
1:24
So we are almost there.
1:28
I think that last one gets it.
1:32
All right, so I'm gonna stir in my cheese, my blue cheese,
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and I'm gonna stir in my sage.
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I keep reaching for my utensil box,
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and it ain't there. (chuckles)
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Yeah, sage reminds me of Thanksgiving, you know?
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And I'll never forget Aunt Peggy told me years ago,
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she said, "I don't like the way sage tastes."
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- [Michael] I don't think I do either.
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- (laughs) Well, when I make my cornbread dressing,
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I use a very scant amount,
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because I'm not crazy about it either.
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You know, if it's overdone, if it's overused,
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you just can't overuse it.
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- [Michael] There's a sausage,
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like an Italian sausage- - Uh-huh, yeah.
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- that I don't like too much, I think it's sage.
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I finally found- - It's a turf, I'm not sure.
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- The other day when I made pans of lasagna,
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I think I finally had found an Italian sausage
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Because in my spaghettis and my Italian dishes,
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you know, I like to use more than one kind of meat.
3:08
So we just wanna mix our liquid ingredients together.
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And then we're gonna make a well in our flour, y'all.
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There's our well. (chuckles)
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Okay, so I'm gonna pour this in our well
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and I'm gonna mix it.
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And we're gonna mix it fairly quickly.
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We wanna just mix it until it just combined, y'all.
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'Cause a lot of people make a mistake
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when you're making muffins to over beat 'em.
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And you don't wanna do that.
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And I have sprayed our muffin tin, y'all,
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with a spray that has flour in it.
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Because if I remember correctly,
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This is an old miniature muffin tin.
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And I'm thinking it might stick.
4:32
Okay, you don't want any dry ingredients.
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You want it to be, all your flour to be wet.
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- [Michael] When do you use muffin liners
4:47
like cupcake liners? - You can,
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they make miniature liners,
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you know, and if you wanna be safe,
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but usually for cocktail muffins,
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you know, you don't usually feel like you have to,
5:04
have to take 'em out of the paper, you know?
5:11
This is working better than that little T90 spatula I had.
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I think this takes care of all the dry ingredients.
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Now I'm gonna use this size ice cream or butter scoop
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and I'm gonna spray it.
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And like I said, really...
5:49
Am I missing? No. (laughs)
5:54
Yeah, plus this is empty.
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So we're gonna come over here and fill up our tins.
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And I'm just kind of leveling it off to see.
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I think this is the right size, y'all.
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I finally decided towards the end, y'all,
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it was easier to just take the dough
6:29
and roll it into balls rather than filling that scooper
6:33
that needed spraying every time.
6:35
So this recipe makes 24 muffins.
6:39
Do you see any that look short
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because I've still got that much?
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- [Crew] I would say, and I'm gonna point from the camera
6:46
just so it's easier, that one.
6:47
- Right? - Just a little bit.
6:53
Okay, so there we go.
6:55
I got to wash my hands
6:56
because that butter got awfully, awfully greasy.
7:02
- [Crew] What are we baking them at?
7:03
- Oh, let's see what it says.
7:05
400 degrees for about 10 minutes.
7:08
- Oh- - I'll put them in the oven.
7:11
But you know, your oven has a lot to do with that y'all.
7:15
Look at these little cute little things.
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Ooh, hot, hot, hot, hot.
7:28
They look pretty even, don't they?
7:30
Maybe one was a little short and shy.
7:42
Michael, would you stop and have a blue cheese
7:46
and sage biscuit muffin?
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- [Michael] I would, I'm on cocktail.
7:52
- Is he in there in the bar? (chuckles)
8:02
This reminds me, my best friend in the whole world, Bubbles,
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shared a recipe for sour cream muffins.
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And I used to make those and put one of these along with it.
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If I had an entree or a salad,
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I'd stick a little muffin in it.
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And it's just like those.
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This is your whole one.
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Okay, or not. (chuckles)
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What's it like, Mickey?
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Perfect for the holidays.
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Or if you're having company.
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(claps) Love and best wishes, y'all.
8:57
I'm gonna eat one more.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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Love and Best Dishes Y'all.
