Tuesday, April 3, 2012

Sour Cream Chive Muffins

'Sour Cream Chive Muffins'


4 cups self-raising flour
3/4 cup shredded cheddar cheese
2-3 tbsp chopped fresh chives
3 eggs lightly beaten
2 cups sour-cream
1/2 cup Greek Yogurt
8 tbsp butter, melted


1. Heat oven to 400. Line a muffin pan with paper lines.

2. In a large bowl mix the flour with shredded cheese and chives.

3. In a separate bowl mix the eggs, sour-cream, yogurt and butter. Slowly add the wet ingredients to the dry ones. Mix until just combined. Do not over-mix.

4. Divide the batter between the prepared muffin cups. They should be about 2/3 full.

5. Bake for about 20 minutes, until risen and golden.

6. Serve warm or cold.



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1 comment:

  1. I'd love to try these. Since it calls for self-rising flour, you're sort of locked into a particular flour-soda relationship. If you wanted to try to get them lighter you might start with a cake flour and add your own soda & salt. To match self-rising flour I guess you'd use a teaspoon of salt and 4 tsp of soda for 4 cups of flour. Adding a bit more might give you more rise. Beating the eggs more might also help, especially if you beat the whites separately. Things like altitude, humidity or your oven temp being different than the dial says can affect how the soda acts.


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife