Cheese & Chile Corn Muffins (Gluten-Free Recipe)

Cheese & Chile Corn Muffins (Gluten-Free Recipe)
15
1 Review
Take regular cornbread muffins and mix in Cheddar cheese and green chiles to give them a Southwestern flavor.
20 min
Prep Time
1:10
Total Time
14 muffins

Ingredients

1 1/3 cups
Gluten-Free Flour Blend (see below)
2/3 cup
cornmeal
3 tablespoons
sugar
1 teaspoon
baking soda
1/2 teaspoon
salt
3 tablespoons
Land O Lakes® Butter
1 cup
light sour cream
1
large Land O Lakes® Egg, slightly beaten
1/2 cup
milk
1 (4-ounce) can
chopped green chiles
1/2 cup
shredded Cheddar cheese

Directions

  1. Heat oven to 425°F.
  2. Combine flour blend, cornmeal, sugar, soda and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg, sour cream and milk just until moistened. Gently stir in green chiles and cheese.
  3. Spoon batter into greased or paper-lined muffin pan cups. Bake 18-22 minutes or until golden brown. Cool 5 minutes; remove from pans.

Recipe Tips

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 muffin)

Calories
150
Cholesterol
30mg
Carbohydrates
23g
Protein
3g
Fat
6g
Sodium
350mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

Wonderful and flavorful cornbread muffin. I made up a batch and just grab them for a good snack to go.

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