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Green Onion Muffins Recipe

I don't spend as much time in the kitchen as I did when our children were still at home. When I feel like baking these days, I share the goodies with neighbors.

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Green Onion Muffins Recipe

Prep/Total Time: 25 min.

Yield: 18 Servings

10 15 25

Ingredients

1-3/4 cups all-purpose flour
1 cup crushed Rice Chex
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 eggs
1-1/4 cups milk
1/3 cup vegetable oil
1 package (3 ounces) cream cheese, cut into 1/4-inch cubes
1/2 cup chopped green onions

Directions

In a large bowl, combine the flour, cereal, baking powder, sugar and salt. In another bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in cream cheese and onions.
Fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 124 calories, 7 g fat (2 g saturated fat), 31 mg cholesterol, 263 mg sodium, 12 g carbohydrate, trace fiber, 3 g protein.

Originally published as Green Onion Muffins in Best of Country Breads , p17

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