Green Chile Cheddar Muffins
Ingredients:
3 cups flour
1 Tbsp. baking powder
1 tsp garlic powder
1 tsp. salt
1 cup sharp cheddar cheese, shredded
1/4 cup Pure Hatch Green Chile
1 1/4 cups milk
3/4 cup sour cream
3 Tbsp. butter, melted and cooled
1 large egg
Directions:
Pre-heat oven to 375 degrees F. Grease a 12-cup muffin tin and set aside.
Whisk together flour, baking powder, garlic powder and salt in a large mixing bowl.
Stir in cheese and green chile and mix well.
In a separate bowl, whisk together milk, sour cream, butter, and egg until smooth.
Make a well in the middle of the flour mixture and pour wet ingredients into the center. Gently fold until just combined and very sticky. Batter will be quite thick.
Use an ice cream scoop to evenly divide batter among muffin cups.
Bake 16-18 minutes, until golden brown, rotating tray halfway through baking.
Muffins are done when a toothpick inserted in the center comes out clean.
Click here for Pure Hatch Green Chile
3 cups flour
1 Tbsp. baking powder
1 tsp garlic powder
1 tsp. salt
1 cup sharp cheddar cheese, shredded
1/4 cup Pure Hatch Green Chile
1 1/4 cups milk
3/4 cup sour cream
3 Tbsp. butter, melted and cooled
1 large egg
Directions:
Pre-heat oven to 375 degrees F. Grease a 12-cup muffin tin and set aside.
Whisk together flour, baking powder, garlic powder and salt in a large mixing bowl.
Stir in cheese and green chile and mix well.
In a separate bowl, whisk together milk, sour cream, butter, and egg until smooth.
Make a well in the middle of the flour mixture and pour wet ingredients into the center. Gently fold until just combined and very sticky. Batter will be quite thick.
Use an ice cream scoop to evenly divide batter among muffin cups.
Bake 16-18 minutes, until golden brown, rotating tray halfway through baking.
Muffins are done when a toothpick inserted in the center comes out clean.
Click here for Pure Hatch Green Chile
