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
Feta ‘n’ Chive Muffins
Feta ‘n’ Chive Muffins
Prep Time
15 min
Cook Time
20 min
Yield
1 dozen
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
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 12 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.
Nutrition Facts
1 muffin: 105 calories, 4g fat (2g saturated fat), 39mg cholesterol, 250mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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