Ideal as a snack, a quick breakfast or alongside a bowl of chili or stew, these tasty muffins hit the spot. Their mild flavors make them a hit with all ages. —Mary E. Relyea, Canastota, New York
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs
- 1 cup (8 ounces) reduced-fat sour cream
- 2 tablespoons canola oil
- 1/2 cup shredded Swiss cheese
- 2 green onions, chopped
- In a small bowl, combine the flour, sugar, salt and baking soda. In another bowl, combine the eggs, sour cream and oil. Stir into dry ingredients just until moistened. Fold in cheese and onions.
- Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Swiss Cheese Muffins in Healthy Cooking October/November 2010, p50
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