2 cups shredded Cheddar cheese
2 tablespoons Worcestershire sauce
1 cup shredded Cheddar cheese
1/2 cup melted butter
1 tablespoon chopped onion
2 tablespoons minced garlic
1 tablespoon dried parsley
2 tablespoons dried minced onion
1 teaspoon salt
1 tablespoon tomato paste
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon minced fresh parsley
1/2 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 eggs
1 teaspoon Worcestershire sauce
2 tablespoons minced onion
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 8 muffin cups cup liners.
Melt the shredded cheese, and stir into the bottom and sides of the prepared liners. Sprinkle the Worcestershire sauce and the melted cheese over the top. Sprinkle the Cheddar cheese, onion and garlic over the cheese.
Bake for 20 minutes in the preheated oven, until outside of muffin cups are bubbly and muffins are golden brown. Cool and enjoy!
In a large bowl, cream together the butter and lemon juice. Mix the parsley, onion, garlic, parsley mixture, salt, tomato paste, mustard, Worcestershire sauce, Dijon mustard, parsley, oregano, basil and salt. Mix until smooth. Pour mixture over muffin cups and bake at 350 degrees F (175 degrees C) for 20 minutes. Serve warm.