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Chive Muffins Recipe

These savory muffins are chock-full of chives. They're great with a brimming bowl of soup or stew.—Shirley A. Glaab, Hattiesburg, Mississippi

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Chive Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

2 cups all-purpose flour
1/3 cup minced chives
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 egg
1 cup buttermilk
1/4 cup butter, melted

Directions

In a bowl, combine the first seven ingredients. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake at 400° for 14-18 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 133 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 265 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Chive Muffins in Taste of Home August/September 1999, p41

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