Cheese & Chile Corn Muffins (Gluten-Free Recipe)

• 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 Land O Lakes Egg, slightly beaten
• 1/2 cup milk
• 1 (4-ounce) can chopped green chiles
• 1/2 cup shredded Cheddar cheese

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

flour, cornmeal, sugar, baking soda, salt, butter, light sour cream, egg, milk, green chiles, cheddar cheese

Taken from www.landolakes.com/recipe/1722/cheese-chile-corn-muffins-gluten-free-recipe (may not work)