Cheddar and Chive Muffins
Equipment
- muffin pan
Ingredients
Dry mixture:
- 1 cup shredded cheddar
- 1-3/4 cup all-purpose flour
- 3 teaspoons baking powder
- 1 tablespoon freeze-dried chives
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/8 teaspoon grated nutmeg
Wet mixture:
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 large egg
- 4 tablespoons cooled melted butter
- Topping:
- 1/3 cup shredded cheddar cheese
Instructions
- Preheat oven to 375F.
- In a mixing bowl, combine dry ingredients, tossing cheese to thoroughly coat with flour.
- Separately, mix wet ingredients then combine with the flour mix to create a batter, being careful not to over mix.
- Scoop batter into a muffin pan sprayed with Baker's Release spray, not filling cavities more than 2/3 full.
- Sprinkle tops with a pinch of the extra cheese.
- Bake for 15-20 minutes, or until a toothpick inserted into a muffin, can be removed without wet batter clinging to it.
- Cool in the pan ten minutes, then turn out the muffins and finish cooling them on a wire rack.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 107kcalCarbohydrates: 3gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 26mgSodium: 294mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 297IUVitamin C: 1mgCalcium: 158mgIron: 1mg
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