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
- 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
- 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
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