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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."
Nutritional 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.
Originally published as Cheddar Chive Muffins in Quick Cooking March/April 1999, p39
Big Batch Baked GoodsWe 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
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
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Reviewed on Jun. 14, 2011 by whitneydot
These muffins were delicious! I followed the recipe exactly this time, but next time I may try to use less sugar and add sharp cheddar cheese. A wonderful way to use the chives growing in my herb garden. Thanks!
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