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Such a savory muffin is great to serve for a brunch or as the side of a bowl of soup on a cool day. They have a wonderful oniony flavor.—Patty Albright, Tooele, Utah
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Nutritional Facts 1 serving (1 each) equals 51 calories, 2 g fat (trace saturated fat), 7 mg cholesterol, 71 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.
Originally published as Chive Mini Muffins in Birds & Blooms June/July 2001, p51
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 Apr. 12, 2012 by 1275
Very yummy and look really cute! I halved the recipe. Instead of the chopped onions, I added a teaspoon of onion powder, they turned out great! Because of halving, I could not exactly use half an egg so I added 2 tablespoons more milk. I also omitted the oil and they turned out great! I accidentally used baking powder instead of baking soda, so they probably would've been fluffier if I had used baking soda. Overall, great flavor and very nice compliment to meat and potato meals.
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