Cheese Grit-and-Chive Muffins
Recipe by Southern Living December 2015
These were absolutely delicious! My husband ate 3 as soon as they came out of the oven and were cool enough to eat! I used whole wheat flour instead of white. I didn’t have buttermilk so I used what I had- skim milk and heavy cream mixed to make 3/4 c with 3/4 tablespoon of jarred lemon juice. I used a heaping teaspoon of dried chives instead of fresh. My leftover grits already had cheese and garlic, but I sprinkled in about a handful of shredded cheddar cheese. So yummy! Definitely making these again. Thank you!