BACON CHEDDAR CHIVE MUFFINS
Mm!!! I took care in making these into a perfect combination of flavors. A great muffin for breakfast, brunch, lunch, with soup or for a tasty snack. In our home they're gobbled up fast! Everybody LOVES these - You will too! Enjoy!
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
- Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 327 calories, Carbohydrate 19.5 g, Cholesterol 42.9 mg, Fat 23.6 g, Fiber 0.6 g, Protein 9.2 g, SaturatedFat 7.3 g, Sodium 475 mg, Sugar 2.4 g
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
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- 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 : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 235mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
CHIVE AND DILL MUFFINS
Savory muffins ideal for a weekend breakfast.
Provided by Laka kuharica - Easy Cook
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
- Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
- Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
- Pour 1/3 cup batter into each prepared muffin cup.
- Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing. Serve warm.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 20.7 g, Cholesterol 40.5 mg, Fat 4.5 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 2.4 g, Sodium 382.5 mg, Sugar 3.5 g
SALMON AND CHIVE MUFFINS
I am posting this recipe in honour of my Recipezaar friend Latchy who sadly passed away in 2006. This was one of two recipes she gave me that she hadn't got round to posting. I have made these and would certainly have given her 5* for them had she posted the recipe. I hope you enjoy them too. :) I used a can of pink salmon and made some into normal size muffins as well as some mini size muffins.
Provided by Jen T
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 6
Steps:
- Pre heat oven to 200'C.
- Grease 12 one third cup muffin holes.
- Sift flour into bowl.
- Combine melted butter,egg, milk and chives in a jug.
- Mix well and pour into flour.
- Use a large metal spoon to stir gently until almost combined.
- Fold in salmon.
- Spoon into muffin holes until three quarters filled.
- Bake for 18 - 20 minutes or until a skewer inserted into the centre comes out clean.
- These are good sliced in half and spread with cream cheese or just butter if preferred.
PEPPERONI AND CHIVE MINI-MUFFINS
This recipe sounds very good, but I haven't made it yet. The kids love pepperoni pizza so I think they'd like this and I have it on my list of dishes to make.
Provided by TasteTester
Categories Breads
Time 35m
Yield 24 mini-muffins
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. In medium bowl combine all ingredients except pepperoni. Stir just until moistened. Fold in pepperoni.
- Spoon into greased mini-muffin pans. Bake for 18-20 minutes or until lightly browned. Cool for 5 minutes, remove from pan, and serve.
Nutrition Facts : Calories 58.4, Fat 3.5, SaturatedFat 1.7, Cholesterol 13.7, Sodium 105.2, Carbohydrate 5.3, Fiber 0.2, Sugar 0.9, Protein 1.3
CHIVE-CORN MUFFINS
Steps:
- Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.
- Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.
TRIPLE CHEESE & ONION MUFFINS
Savoury fluffy cakes packed with cheddar, Parmesan, chives, spring onion and cream cheese - delicious fresh from the oven
Provided by Sarah Cook
Categories Treat
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
- Use a large spoon to gently fold the wet ingredients into the dry - don't overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.
Nutrition Facts : Calories 375 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
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