Sour Cream Cheddar Muffins

sour cream muffins

A great alternative to dinner rolls. Also great for brunch.

Makes 12 muffins

2 cups whole-wheat pastry flour (regular whole-wheat should work; if using all-purpose flour, you may omit the milk)
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon garlic powder

1 cup (4oz) sharp cheddar, shredded
2 large eggs
1 stick (1/2 cup) unsalted butter, melted
1 cup Lilly sour cream
1/4 cup milk

1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners and spray with nonstick spray.
2. In a large bowl, mix together the flour, baking powder, salt, garlic powder and cheese.
3. In another large bowl, whisk together the eggs, melted butter, sour cream and milk.
4. Add flour mixture to butter mixture. Mix with a spatula, just until incorporated.
5. Transfer to prepared pan. Batter will be thick. Bake in preheated oven 20 minutes, or until a toothpick inserted into one of the muffins comes out clean.

Nutrition per muffin
Calories 235.8
Total Fat 16.2 g
Saturated Fat 9.6 g
Cholesterol 70.4 mg
Sodium 358.7 mg
Total Carbohydrate 16.8 g
Dietary Fiber 2.7 g
Sugars 0.3 g
Protein 6.3 g

2 Responses to Sour Cream Cheddar Muffins

  1. Steven Amols says:

    I recently purchased your light sour cream from HEB Grocery here in San
    Antonio. I consider myself a foodie, having been a specialty foods buyer for FreshPoint, a wholesale produce company which is part of the Sysco family of food service distributors, and honestly must say, this is the best sour cream I have ever tasted. If your light product is this scrumptious, I can only imagine how wonderful your regular product must taste!

    Thanks for producing such a tasty high quality product.

    Steven Amols

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