Feta 'n' Chive Muffins Recipe

4.5 2 3
Feta 'n' Chive Muffins Recipe
Feta 'n' Chive Muffins Recipe photo by Taste of Home
Publisher Photo

Feta 'n' Chive Muffins Recipe

Read Reviews
4.5 2 3
Publisher Photo
This is a “spring” variation on a savory muffin my husband has made for years. It has a light texture almost like a popover and tastes best eaten hot right from the oven. —Angela Buchanan, Boulder, Colorado
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 2 tablespoons butter, melted
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons minced chives

Directions

In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the feta cheese and chives.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Feta 'n' Chive Muffins in Taste of Home February/March 2006, p31

Nutritional Facts

1 each: 105 calories, 4g fat (2g saturated fat), 43mg cholesterol, 235mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 2 tablespoons butter, melted
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons minced chives
  1. In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the feta cheese and chives.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Feta 'n' Chive Muffins in Taste of Home February/March 2006, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFeta 'n' Chive Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
buddysboxermom User ID: 574523 138158
Reviewed May. 15, 2010

"These muffins are fabulous. I added about 1 teaspoon of garlic powder. Next time I will add more chives than recommended."

MY REVIEW
Chris Recipes User ID: 2594387 107201
Reviewed May. 8, 2009

"Very light...excellent warm out of the oven!!!"

Loading Image