Chive Mini Muffins Recipe

5 1 1
Chive Mini Muffins Recipe
Chive Mini Muffins Recipe photo by Taste of Home
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Chive Mini Muffins Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch

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.
Originally published as Chive Mini Muffins in Birds & Blooms June/July 2001, p51

Nutritional Facts

1 each: 51 calories, 2g fat (0 saturated fat), 7mg cholesterol, 71mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Chive Mini Muffins in Birds & Blooms June/July 2001, p51

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1275 User ID: 6324211 118371
Reviewed Apr. 12, 2012

"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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