These savory muffins are chock-full of chives. They're great with a brimming bowl of soup or stew.—Shirley A. Glaab, Hattiesburg, Mississippi
Total TimePrep/Total Time: 30 min.
- 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
- 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.
Nutrition Facts1 each: 133 calories, 5g fat (3g saturated fat), 29mg cholesterol, 265mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 3g protein.
Originally published as Chive Muffins in Taste of Home August/September 1999
Jul 25, 2013
Sweeter than other muffin or biscuit recipes I've tried. My family thought they had a great flavor.
Oct 15, 2011
I didn't have buttermilk, so I added sour cream, and fat free milk. I also added cheese. They are very good.