Chive Mini Muffins Recipe

Chive Mini Muffins RecipePhoto by: Taste of Home Chive Mini Muffins Recipe Rating 0

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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Chive Mini Muffins Recipe
  • Prep: 15 min. Bake: 15 min./batch
  • Yield: 30 Servings
15 15 30

Ingredients

  • 1 medium onion, chopped
  • 1 teaspoon plus 1/4 cup vegetable oil, divided
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup minced chives
  • 1 egg
  • 1 cup buttermilk

Directions

  • In a small skillet, saute onion in 1 teaspoon oil until tender. Remove from the heat; set aside. In a large bowl, combine the flour, sugar, baking soda and salt. Stir in chives. Combine the egg, buttermilk, sauteed onions and remaining oil; stir into flour mixture just until moistened.
  • Fill greased miniature muffin cups two-thirds full. Bake at 375° for 13-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 2-1/2 dozen.

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

Tip

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

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Chive Mini Muffins Recipe

Chive Mini Muffins

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