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Rosemary and Cheddar Cheese Muffins

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 Rosemary and Cheddar Cheese Muffins
Recipe for the week of September 9-13, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Servings
Yield 24 muffins
Ingredients
  • 1 ½ cups all purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Salt
  • ¾ cup milk
  • ⅓ cup sour cream
  • ¼ cup butter melted
  • 1 egg
  • 1 ½ cups cheddar cheese shredded
  • 4 bacon strips fried & crumbled
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Servings
Yield 24 muffins
Ingredients
  • 1 ½ cups all purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Salt
  • ¾ cup milk
  • ⅓ cup sour cream
  • ¼ cup butter melted
  • 1 egg
  • 1 ½ cups cheddar cheese shredded
  • 4 bacon strips fried & crumbled
Instructions
  1. Preheat the oven to 400 degrees. In a medium bowl, whisk together the flour, sugar, baking powder, garlic, onion powder, and salt.
  2. In a separate large bowl, whisk together the milk, sour cream, melted butter, and egg until well combined. Pour the dry ingredients into the milk and egg mixture. Fold until most of the flour has been absorbed.
  3. Add the cheese and bacon. Fold until just combined.
  4. Line a muffin pans with muffin liners. Fill each muffin cup 2/3 full. Bake for 12-15 minutes or until golden brown. Allow the muffins to cool in the pan for about 5-10 minutes before removing.