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Cheddar Chive Muffins Recipe

Photo by: Taste of Home

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"These savory muffins have been a favorite since I made the first batch several years ago," reports Donna Royer of Largo, Florida. "I usually have all of the ingredients on hand, so they're easy to mix up at the last minute. They're great with dinner."

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12 Servings
Prep: 15 min. Bake: 20 min.

Ingredients

1-1/4 cups milk
3/4 cup mashed potato flakes
1 egg
1/3 cup canola oil
1 cup (4 ounces) shredded cheddar cheese
1-2/3 cups all-purpose flour
3 tablespoons sugar
2 tablespoons minced chives
1 tablespoon dried parsley flakes
2 teaspoons baking powder
1 teaspoon salt

Directions

In a small saucepan, bring milk to a boil. Remove from the heat; stir in potato flakes. Let stand for 2 minutes. Stir until smooth; cool slightly.
Transfer to a large bowl. Beat in the egg, oil and cheese. Combine the flour, sugar, chives, parsley, baking powder and salt; stir into potato mixture just until moistened (batter will be thick).
Fill greased muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 199 calories, 10 g fat (3 g saturated fat), 31 mg cholesterol, 347 mg sodium, 21 g carbohydrate, 1 g fiber, 6 g protein.

Cheddar Chive Muffins published in Quick Cooking March/April 1999, p39

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas