Feta ‘n’ Chive Muffins
This is a “spring” variation on the savory muffins 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
Ingredients
- 1-1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1 cup fat-free milk
- 2 tablespoons butter, melted
- 1/2 cup crumbled feta cheese
- 3 tablespoons minced chives
Reviews
Loved these muffins! Served them with soup and they were the perfect accompaniment. I didn't have any chives, so I used sliced green onions. These muffins are tasty and very easy to put together. Will definitely make again!
These muffins are fabulous. I added about 1 teaspoon of garlic powder. Next time I will add more chives than recommended.
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Very light...excellent warm out of the oven!!!